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    Crabmeat and Artichoke Casserole


    Source of Recipe


    Trilby's, Ocean Springs, MS.

    List of Ingredients




    6 tablespoons Butter
    6 tablespoons Flour
    3 cups Milk
    1/4 teaspoon Worcestershire
    1/2 cup Parmesan -- grate
    1/2 teaspoon Dry mustard
    1/4 teaspoon Tabasco
    4 Eggs -- hard-cook, chop
    2 cans Artichoke hearts
    2 pounds Crabmeat
    1/2 cup Parmesan -- topping

    Recipe



    Make a cream sauce of butter and flour, gradually adding hot milk and stirring constantly. Season with salt, white pepper, Worcestershire, mustard, Tabasco and 1/2 cup cheese. Add the eggs and cook until the mixture thickens. Coat individual casserole dishes or ramekins with butter, place a portion of crabmeat in the dishes and top with the sauce. Nestle 2 or 3 whole artichoke hearts (depending on size) in the dish and top with more cheese. Bake at 350ºF for 10 to 15 minutes.

 

 

 

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