Recipe: Sunkist Crab and Artichoke Bake

SUNKIST CRAB AND ARTICHOKE BAKE

3 Tbsp. butter
3 Tbsp. all purpose flour
1/4 cup freshly squeezed Sunkist lemon juice
1 cup whole milk
12 oz. crabmeat
1 cup artichoke hearts, canned and drained, quartered
1 cup mushrooms, sliced, saut ed
1/4 cup red bell peppers, diced
1/4 cup parmesan cheese, grated
2 Tbsp. fresh parsley, chopped
1/4 tsp. salt
1/8 tsp. white pepper
1/4 cup Panko (Japanese) breadcrumbs
8 tsp. melted butter

Preheat oven to 375 degrees F.

Make a cream sauce by melting butter in small saucepan over medium heat; add flour and cook, stirring for 1 minute until bubbly. Stir in Sunkist fresh-squeezed lemon juice. Using a whisk, slowly add in the milk, and whisk constantly until mixture thickens. Remove from heat and let cool.

In medium bowl, combine crabmeat, artichokes, mushrooms, diced bell peppers, Parmesan cheese, chopped parsley, salt and pepper. Add cream sauce and toss gently to coat ingredients.

Divide crab mixture and place (approximately 3/4 cup each) into 4 individual casseroles or souffle dishes. Sprinkle each casserole with 1 tablespoon Panko breadcrumbs and drizzle with 2 teaspoons melted butter.

Bake for 15-20 minutes, until top is lightly browned and mixture is bubbling. Ready to serve.

Serving suggestions:
Serve with a fresh spinach salad and buttered pasta.

Makes 4 servings
Source: Sunkist