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Categories:Viewed: 12 - Published at: 7 years ago
Ingredients
- 1 pkg. Alouette Creme de Brie
- 8 oz. Lump crabmeat
- 1 tbsp. Chopped garlic
- 4 oz. Artichoke bottoms (diced)
- 2 tbsp. Butter
- 2 tbsp. Flour
- 4 oz. Milk
- 4 oz. Dry Champagne
- 4 tbsp. 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(R) 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.
