From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 350 degrees. In a large heavy pan, saute onion in butter until golden. Blend in flour, cooking over low heat until flour is pale yellow. Remove pan from heat and add cream, stirring vigorously. Return to moderate heat, stirring sauce until it comes to a boil. Reduce heat and stir in Madeira, salt, and pepper. Pour lemon juice over crab meat and toss lightly. Combine crab meat, sauce, artichoke hearts, and macaroni in a buttered six-quart casserole. Sprinkle with cheese, cracker crumbs, and paprika. Bake 25 to 30 minutes.
SERVINGS: 12 - 14
- 1/2 cup butter
- 3 Tablespoons minced onion
- 1/2 cup all-purpose flour
- 1 quart cream, scalded
- 1/2 cup Madeira
- Salt and pepper, to taste
- 2 Tablespoons lemon juice
- 4 cups fresh crab meat
- 3 (9-ounce) packages frozen artichokes, cooked and drained
- 2-1/2 cups shell macaroni, cooked and drained
- 2 cups grated Gruyere cheese
- 1/4 cup buttered cracker crumbs
- Paprika, to taste
TO PREPARE:
Preheat oven to 350 degrees. In a large heavy pan, saute onion in butter until golden. Blend in flour, cooking over low heat until flour is pale yellow. Remove pan from heat and add cream, stirring vigorously. Return to moderate heat, stirring sauce until it comes to a boil. Reduce heat and stir in Madeira, salt, and pepper. Pour lemon juice over crab meat and toss lightly. Combine crab meat, sauce, artichoke hearts, and macaroni in a buttered six-quart casserole. Sprinkle with cheese, cracker crumbs, and paprika. Bake 25 to 30 minutes.
SERVINGS: 12 - 14
