Crab Artichoke Casserole
|Shelled crabs||3⁄4 Pound|
|Button mushrooms||1⁄2 Pound, sliced|
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|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.