Crème de Brie Champagne and Crab Gratin
Ingredients
1 pkg. Alouette Crème de Brie
8 oz. Lump crabmeat
1 tbsp. Chopped garlic
4 oz. Artichoke bottoms (diced)
2 tbsp. Butter
2 tbsp. Flour
4 oz. Milk
4 oz. Dry Champagne
4 tbsp. Panko
Preparation
1
Heat broiler to 425°F.
2
In a medium sauce pan heat the butter over medium heat.
3
Add the flour to make a roux.
4
Add milk and cook for 3-4 minutes stirring continually.
5
Add chopped garlic, artichoke bottoms, Alouette Crème de Brie and Champagne. Bring to a light simmer.
6
Remove from heat and fold in the crabmeat.
7
Place in gratin dish or ovenproof casserole and top with Panko.
8
Place under broiler to brown to a golden brown.
9
Serve with crackers or toasted baguette slices.
.
About
This cheesy appetizer is scrumptiously rich – the blend of creamy brie, crabmeat, garlic and artichoke creates a flavorful dip ideal for any party.
Yield:
8 Servings
Added:
Friday, December 2, 2011 - 8:43am
