Directions
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.