Crabmeat Artichoke Casserole Recipe

Name: Crabmeat Artichoke Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter or margarine; 3 Tbsp. flour; 1 tsp. salt; 1/8 tsp. pepper; 1/8 tsp. dry mustard; 1 1/2 c. milk; 1/2 tsp. Worcestershire sauce; dash of hot pepper sauce; 1/4 c. Parmesan cheese; 1 lb. crabmeat; 1 (14 oz.) can artichoke hearts; 4 hard-cooked eggs, sliced; 1/2 c. buttered bread crumbs; 1/4 c. Parmesan cheese

Servings: persons

3 Tbsp. butter or margarine
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. dry mustard
1 1/2 c. milk
1/2 tsp. Worcestershire sauce
dash of hot pepper sauce
1/4 c. Parmesan cheese
1 lb. crabmeat
1 (14 oz.) can artichoke hearts
4 hard-cooked eggs, sliced
1/2 c. buttered bread crumbs
1/4 c. Parmesan cheese

1
Melt butter.
2
Blend flour, salt, pepper and mustard until smooth.
3
Add milk; cook until thickened.
4
Add Worcestershire sauce, hot pepper sauce, 1/4 cup Parmesan cheese and crabmeat; mix well.
5
Arrange artichoke hearts on bottom of 1 1/2-quart casserole dish.
6
Cover with sliced eggs, spoon in crab mixture.
7
Top with buttered bread crumbs which have been mixed with 1/4 cup Parmesan cheese.
8
Bake at 350u00b0 for 30 to 40 minutes.

659

kcal

Calories

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

You need 14 ingredients. The key ingredients include: 3 Tbsp. butter or margarine, 3 Tbsp. flour, 1 tsp. salt, 1/8 tsp. pepper, and more.

Yes, Crabmeat 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.

Crabmeat Artichoke Casserole

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