Elegant Crabmeat Casserole
Ingredients
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 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 degrees. In a large bowl, combine crabmeat, artichoke hearts and lemon juice. Stir in cooked pasta. Add cream sauce and stir gently but thoroughly.
4. Spoon mixture into a greased 3-quart large oven proof bowl. Sprinkle with grated cheese, green onions and paprika.
5. Bake for 30-45 minutes or until bubbly.
Source: Junior League of Memphis
2. In 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 degrees. In a large bowl, combine crabmeat, artichoke hearts and lemon juice. Stir in cooked pasta. Add cream sauce and stir gently but thoroughly.
4. Spoon mixture into a greased 3-quart large oven proof bowl. Sprinkle with grated cheese, green onions and paprika.
5. Bake for 30-45 minutes or until bubbly.
Source: Junior League of Memphis
Recipe Info
Views
65
Date
August 15, 2008
Categories
Seafood
Casseroles