Elegant Crabmeat Casserole

Ingredients

• 6 ozs. macaroni or pasta of your choice (I used bow tie.)
• 1/4 cup butter or margarine
• 3 tbls. finely chopped onion
• 1/4 cup all-purpose flour
• 2 cups heavy cream (I used half-and-half.)
• 1/3 cup dry white wine
• Salt and pepper, to taste
• 1 lb. lump crabmeat, cartilage removed
• 1 (14-oz.) can quartered artichoke hearts, drained
• 2 tbls. fresh lemon juice
• 1 cup shredded Gruyère cheese (4 ozs.)
• 2 tbls. chopped green onions, optional
• 1/4 tsp. paprika

Directions

1. In a 6-quart Dutch oven or stockpot, cook pasta in 3 quarts of boiling, salted water according to package directions or until almost tender. Drain well.

2. In 3-quart saucepan, melt butter over low heat. Add onion and cook until tender. Stir in flour until well combined. Add cream slowly, whisking vigorously. Cook over medium heat, stirring until sauce comes to a boil. Remove from heat and whisk in wine, salt and pepper.

3. Preheat oven to 350 degrees. In a large bowl, combine crabmeat, artichoke hearts and lemon juice. Stir in cooked pasta. Add cream sauce and stir gently but thoroughly.

4. Spoon mixture into a greased 3-quart large oven proof bowl. Sprinkle with grated cheese, green onions and paprika.

5. Bake for 30-45 minutes or until bubbly.

Source: Junior League of Memphis