Crab Au Gratin
|Crab/1 can crabmeat||1 Large|
|Canned artichoke bottoms||6 Ounce (1 Can)|
|Canned asparagus||8 Ounce (1 Can)|
|Heavy cream||4 Ounce|
|Ground black pepper||1⁄8 Teaspoon|
|Grated cheddar cheese||3 Ounce|
|Chopped parsley||1 Tablespoon|
1. Clean and cut the crabmeat in pieces. Place the artichoke bottoms in a greased ovenproof dish and distribute the crabmeat on the artichokes.
2. Melt the butter in a frying pan. Add the flour and the cream, asparagus, and crab liquid. Cook for 5 minutes. Add salt and pepper and the brandy.
3. Cut the asparagus in small pieces and mix into the liquid. Pour the asparagus mixture on the crabmeat and sprinkle with the cheese.
4. Bake in a 450°F oven until the cheese browns about 5-10 minutes. Sprinkle with the finely chopped parsley and serve with boiled rice and a green salad.