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Crab artichoke Casserole


  • 1/2 cup butter
  • 3 Tbsp minced onion
  • 1/2 cup plain flour
  • 1 quart cream, scalded
  • 1/2 cup Madeira wine
  • salt and pepper to taste
  • 2 Tbsp lemon juice
  • 4 cups fresh crab meat
  • 3 9 oz pkgs frozen artichoke hearts, cooked and drained
  • 2 cups macaroni shells. cooked and drained
  • 2 cups grated Gruyere cheese
  • 1/4 cup buttered cracker crumbs

Preheat oven to 350. In a heavy pan, saute onion in butter until golden. Blend in flour, cooking over low heat until flour is pale and yellow. Remove from heat, and stir in cream vigorously. Return to moderate heat and stir until it comes to a boil. Reduce heat and stir in wine, salt, and pepper. Pour lemon juice over crab meat and toss to coat. Combine crab, sauce, artichokes, and shells. Pour into buttered 6 qt casserole. Sprinkle with cheese, cracker crumbs and paprika. Bake 350 for 15 min (or 20-25 if refrigerated)

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