Crème De Brie Champagne And Crab Gratin Food

CRÈME DE BRIE CHAMPAGNE AND CRAB GRATIN

Steps:

• 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.

CRèME DE BRIE® CHAMPAGNE AND CRAB GRATIN

Steps:

• Heat broiler to 425°F In a medium sized saucepan, heat the butter over medium heat Add the flour to make a roux Add milk and cook for 3-4 minutes while 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 until golden brown Serve with crackers or toasted baguette slices

CRèME DE BRIE CHAMPAGNE AND CRAB GRATIN

Steps:

• 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.