Crabmeat and Artichoke Casserole

3 tbs butter
3 tbs flour
2 cups cream
1/2 cup sherry
1 tsp salt
1/8 tsp pepper
1/3 cup Parmesan cheese
Dash of Tabasco
4 hard cooked eggs, chopped
1 pound can artichoke bottoms
2 cups crabmeat
Seasoned bread crumbs

Make white sauce by melting butter in pan. Stir in flour and gradually add cream and sherry, stirring constantly, Season with salt, pepper, cheese and Tabasco. Gently fold in eggs, artichoke bottoms and crabmeat. Pour into 1-1/2 quart casserole and top with bread crumbs. Bake at 350F for 30 minutes.

Serves 6

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana