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Crab Artichoke Casserole

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Ingredients
  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
Directions

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

Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood

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