Crab Casserole with Artichoke Hearts
|Butter/Margarine||3 Tablespoon, melted|
|Milk||1 Cup (16 tbs)|
|White wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Medium sharp cheddar/Swiss cheese||1⁄2 Cup (8 tbs), shredded|
|Frozen artichoke hearts||18 Ounce, cooked and drained (Two 9 Ounce Packages)|
|Hard cooked eggs||4 , sliced|
|Crab meat||1⁄2 Pound|
|Grated parmesan cheese||2 Tablespoon|
Mix flour with melted butter in saucepan and gradually stir in 1 cup milk.
Cook until thickened, stirring constantly.
Slowly blend in wine or broth.
Add cheese and Worcestershire; cook until cheese melts.
Spoon a little sauce in bottom of 1 1/2-quart casserole.
Alternate layers of cooked and drained artichoke hearts (reserving a few of nicest for garnish), eggs, and crab meat.
Make a middle layer of half the sauce, and top casserole with remaining sauce.
Sprinkle with Parmesan cheese.
At this point you can refrigerate the casserole until you're ready to bake, uncovered, in moderate oven (350°) for 30 minutes.
Garnish with crab legs and artichoke hearts just before serving.
Makes 4 or 5 servings.