CRAB MARIE
 
Ingredients
  • 3 large fresh artichokes
SAUCE:
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • salt and pepper
  • 1 c. cream
  • ½ c. white wine
  • ¼ lb. crabmeat
  • ¼ c. Parmesan cheese
Instructions
  1. Cook artichokes in water to cover for 45-60 minutes until tender and outer leaves pull out easily. Scrape leaves, saving pulp and put aside with artichoke hearts.
  2. Sauce: Make a cream sauce of butter, flour, salt, pepper, cream and white wine. Add artichoke pulp to sauce and heat until smooth. Add crabmeat. Place artichoke heart in ramekin. Put sauce in cavity and sprinkle with grated cheese. Bake 20 minutes or until bubbly at 375 degrees.
Notes
Margaret Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/crab-marie/