Crab And 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 packages 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 degrees. 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)