Ingredients
1 package Alouette Crème de Brie (5 oz.)
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 breadcrumbs
Steps
1. Preheat 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.
6. Bring to a light simmer.
7. Remove from heat and fold in the crabmeat.
8. Place in gratin dish or ovenproof casserole and top with Panko.
9. Place under broiler to brown to a golden brown.
10. Serve with crackers or toasted baguette slices.
Related Recipes
Champagne and Crab Gratin
Product: ORIGINALCRÈME DE BRIE
Prep Time: 20 Minutes
Difficulty: 6
Ingredients
1 package Alouette Crème de Brie (5 oz.)
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 breadcrumbs
Steps
1. Preheat 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.
6. Bring to a light simmer.
7. Remove from heat and fold in the crabmeat.
8. Place in gratin dish or ovenproof casserole and top with Panko.
9. Place under broiler to brown to a golden brown.
10. Serve with crackers or toasted baguette slices.
Related Recipes
Champagne and Crab Gratin
Ingredients
1 package Alouette Crème de Brie (5 oz.)
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 breadcrumbs
Steps
1. Preheat 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.
6. Bring to a light simmer.
7. Remove from heat and fold in the crabmeat.
8. Place in gratin dish or ovenproof casserole and top with Panko.
9. Place under broiler to brown to a golden brown.
10. Serve with crackers or toasted baguette slices.