Cr Me De Brie Champagne And Crab Gratin Recipe

Ingredients

1 pkg. Alouette Creme 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

Heat broiler to 425°F. In a medium sauce pan heat the butter over medium heat. Add the flour to make a roux. Add milk and cook for 3-4 minutes stirring continually. Add chopped garlic, artichoke bottoms, Alouette® Crème de Brie and Champagne. Bring to a light simmer. Remove from heat and fold in the crabmeat. Place in gratin dish or ovenproof casserole and top with Panko. Place under broiler to brown to a golden brown. Serve with crackers or toasted baguette slices.