Recipe: Jackie's Luxurious Crab and Artichoke Casserole

Jackie's Luxurious Crab and Artichoke Casserole
From: Terrie,.MD
Serves 10-12

4 oz. (one stick) unsalted butter
3 tbsp minced onion
1/2 cup flour
16 ounces single cream
1/2 cup dry Madeira (dry sherry can substitute)
salt and pepper
2 tbsp fresh lemon juice
4-6 cups crab meat (picked over for shells) - use blue crab or king crab
3 (9-oz.) packages frozen artichoke hearts, cooked 1-2 minutes less than package directions
2 1/2 cups small macaroni shells, cooked and well drained
2 1/2 cups grated gruyere (or other Swiss) cheese
Paprika

Preheat oven to 350F degrees. Spray an attractive 6-quart casserole with cooking spray.

Melt butter in large heavy pan. When butter sizzles, add onion and saut until soft but not brown. Stir in flour and cook over low heat until pale yellow, about 2-3 minutes. Remove from heat. Whisk cream in slowly, stirring constantly to avoid lumps. Return to moderate heat and stir until sauce comes to a boil. Remove from heat and add Madeira and season well with salt and pepper.

Sprinkle crabmeat with lemon juice and toss lightly. Combine crab, artichoke, macaroni and sauce together and place in casserole. Sprinkle with cheese and lightly dust with paprika. (Can be made ahead to this point and refrigerated. Bring to room temperature before continuing).

Bake for 30-40 minutes or until heated through.