Crème de Brie Champagne and Crab Gratin
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
Heat broiler to 425°F.
In a medium sauce pan heat the butter over medium heat.
Add the flour to make a roux.
Add milk and cook for 3-4 minutes stirring continually.
Add chopped garlic, artichoke bottoms, Alouette Crème de Brie and Champagne. Bring to a light simmer.
Remove from heat and fold in the crabmeat.
Place in gratin dish or ovenproof casserole and top with Panko.
Place under broiler to brown to a golden brown.
Serve with crackers or toasted baguette slices.