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Elegant Crabmeat Casserole

Source of Recipe


From "Heart and Soul" by The Junior League of Memphis



List of Ingredients



• 6 ounces pasta (such as bow-tie)
  
• ¼ cup butter
  
• 3 Tbsp finely chopped onion
  
• ¼ cup all-purpose flour
  
• 2 cups heavy cream (or half-and-half)
  
• 1/3 cup dry white wine
  
• Salt and pepper to taste
  
• 1 pound lump crabmeat, cartilage removed
  
• 1 (14-ounce) can quartered artichoke hearts, drained
  
• 2 Tbsp fresh lemon juice
  
• 1 cup (4 ounces) shredded Gruyère cheese
  
• 2 Tbsp chopped green onions (optional)
  
• ¼ tsp paprika
  






Instructions



1. In a 6-quart Dutch oven or stockpot, cook pasta in 3 quarts of boiling, salted water according to package directions, or until almost tender. Drain well.
   
   
2. In a 3-quart saucepan, melt butter over low heat.
   Add onion and cook until tender. Stir in flour until well combined. Add cream slowly, whisking vigorously. Cook over medium heat, stirring, until sauce comes to a boil. Remove from heat and whisk in wine, salt and pepper.
   
   
3. Preheat oven to 350° F.
   In a large bowl, combine crabmeat, artichoke hearts and lemon juice. Stir in cooked pasta. Add cream sauce and stir gently but thoroughly. Spoon mixture into a greased 3-quart large ovenproof bowl. Sprinkle with Gruyère cheese, green onions (if desired) and paprika.
   Bake for 30 to 45 minutes, or until bubbly.
   
   Serves 6