Crab-Artichoke Casserole

Name: Crab-Artichoke Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (16 oz.) artichoke hearts; 4 eggs, hard-boiled and quartered; 3 Tbsp. butter; 3 Tbsp. plain flour; 1 1/2 c. milk; 1 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. Worcestershire sauce; 2 c. crab meat; 1/3 c. Parmesan cheese

Eats Now Editorial Team · 1142 kcal · Seafood

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Crab-Artichoke Casserole – a delicious recipe with hearts, eggs, butter, flour, milk, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 can (16 oz.) artichoke hearts
4 eggs, hard-boiled and quartered
3 Tbsp. butter
3 Tbsp. plain flour
1 1/2 c. milk
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. Worcestershire sauce
2 c. crab meat
1/3 c. Parmesan cheese

1
Drain artichokes and cut each heart into fourths.
2
Arrange artichokes and eggs in a 1 1/2-quart casserole dish.
3
Melt butter in saucepan over low heat.
4
Blend in flour and remove from heat. Slowly add milk, stirring constantly.
5
Add salt, pepper and Worcestershire; cook over low heat until thickened.
6
Fold in crab meat and pour over artichokes and eggs.
7
Sprinkle with cheese and bake 30 minutes or until bubbly in 350u00b0 oven.

1142

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (16 oz.) artichoke hearts, 4 eggs, hard-boiled and quartered, 3 Tbsp. butter, 3 Tbsp. plain flour, and more.

Yes, Crab-Artichoke Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1142 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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