CrèMe De Brie Champagne And Crab Gratin

• 1 package alouette
• brie
• 8 ounces lump crabmeat
• 1 tablespoon chopped garlic
• 4 ounces artichoke bottoms diced
• 2 tablespoons butter
• 2 tablespoons flour
• 4 ounces milk
• 4 ounces champagne
• 4 tablespoons panko

1. Heat broiler to 425u0b0F.
2. In a medium sauce pan heat the butter over medium heat.
3. Add the flour to make a roux.
4. Add milk and cook for 3-4 minutes stirring continually.
5. Add chopped garlic, artichoke bottoms, Alouette Creme de Brie and Champagne. Bring to a light simmer.
6. Remove from heat and fold in the crabmeat.
7. Place in gratin dish or ovenproof casserole and top with Panko.
8. Place under broiler to brown to a golden brown.
9. Serve with crackers or toasted baguette slices.

alouette, brie, lump crabmeat, garlic, butter, flour, milk, champagne

Taken from www.yummly.com/recipe/Creme-de-Brie-Champagne-and-Crab-Gratin-1651470 (may not work)