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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This would be a nice dish to serve to guests this holiday season! I haven't tried it but it sounds great. Ingredients:
1 lb florida blue crabmeat (fresh or frozen) |
1 (15 ounce) can artichoke hearts, drained |
1 (4 ounce) can sliced mushrooms, drained |
2 tablespoons butter or 2 tablespoons margarine |
2 1/2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1 cup half-and-half |
2 tablespoons dry sherry |
2 tablespoons crushed corn flakes |
1 tablespoon grated parmesan cheese |
paprika (optional) |
Directions:
1. Preheat oven to 450 degrees.
2. Thaw crabmeat if frozen. Remove shell or cartilage pieces, if any.
3. Cut artichoke hearts in half; place them in a greased, 1 1/2-quart casserole. Add crabmeat and mushrooms; cover and set aside.
4. Melt butter in a small saucepan over medium heat. Stir in flour, salt and ground red pepper. Slowly stir in half-and-half.
5. Continue cooking until sauce thickens, stirring constantly. Stir in sherry.
6. Pour sauce over crabmeat in dish.
7. Combine corn flakes and cheese; sprinkle over casserole. Sprinkle with paprika, if desired.
8. Bake 12-15 minutes or until bubbly.
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