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Crab Artichoke Casserole

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  Shelled crabs 3⁄4 Pound
  Butter/Margarine 3 Tablespoon
  Button mushrooms 1⁄2 Pound, sliced
  All purpose flour 3 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Worcestershire 1 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Pepper To Taste
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon

Arrange artichoke hearts in a buttered shallow 2-quart baking dish; top evenly with crab.
Melt butter in a 1 1/2- to 2-quart pan over medium heat; add mushrooms.
Cook, stirring often, until mushrooms are soft and liquid has evaporated.
Blend in flour and stir until bubbly.
Remove from heat; gradually add milk and broth, stirring constantly.
Return to heat; cook, stirring, until sauce boils and thickens.
Stir in Worcestershire and sherry.
Season to taste with pepper.
Pour sauce over crab mixture; sprinkle with cheese.
Bake in a 375° oven until sauce is bubbly and casserole is heated through, about 20 minutes.
Sprinkle with parsley.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1279 Calories from Fat 541

% Daily Value*

Total Fat 65 g99.2%

Saturated Fat 37.3 g186.4%

Trans Fat 0 g

Cholesterol 502.7 mg167.6%

Sodium 3890 mg162.1%

Total Carbohydrates 71 g23.6%

Dietary Fiber 4.6 g18.5%

Sugars 21.4 g

Protein 103 g206.6%

Vitamin A 82.2% Vitamin C 199.2%

Calcium 133% Iron 36.1%

*Based on a 2000 Calorie diet

Crab Artichoke Casserole Recipe