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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 1 package alouette
- brie
- 8 ounces lump crabmeat
- 1 tablespoon chopped garlic
- 4 ounces artichoke bottoms diced
- 2 tablespoons butter
- 2 tablespoons flour
- 4 ounces milk
- 4 ounces champagne
- 4 tablespoons panko
Method
- Heat broiler to 425°F.
- In a medium sauce pan heat the butter over medium heat.
- Add the flour to make a roux.
- Add milk and cook for 3-4 minutes stirring continually.
- Add chopped garlic, artichoke bottoms, Alouette Creme de Brie and Champagne. Bring to a light simmer.
- Remove from heat and fold in the crabmeat.
- Place in gratin dish or ovenproof casserole and top with Panko.
- Place under broiler to brown to a golden brown.
- Serve with crackers or toasted baguette slices.
