Crème de Brie Champagne and Crab Gratin
By: Corrinne
Published: Friday, December 2, 2011 - 8:43am

Ingredients




1 pkg. Alouette Crème de Brie
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

Preparation

1 Heat 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. Bring to a light simmer. 6 Remove from heat and fold in the crabmeat. 7 Place in gratin dish or ovenproof casserole and top with Panko. 8 Place under broiler to brown to a golden brown. 9 Serve with crackers or toasted baguette slices.

About

This cheesy appetizer is scrumptiously rich – the blend of creamy brie, crabmeat, garlic and artichoke creates a flavorful dip ideal for any party.