Original recipe converted by Heidi to be gluten free and reprinted with permission from Alouette Cheese
8 oz. Lump crabmeat
1 tbsp. Chopped garlic
4 oz. Artichoke bottoms, diced
2 tbsp. Butter
2 tbsp. Flour (use your favorite Gluten Free All Purpose Flour - Tom Sawyer's Gluten Free Flour is my favorite flour blend for roux-based sauces)
4 oz. Milk
4 oz. Dry Champagne
4 tbsp. Panko Breadcrumbs (I recommend Kinnikinnick's Gluten Free Panko Style Breadcrumbs)
1). Heat broiler to 425°F.
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® Crème de Brie and Champagne.
6). Bring to a light simmer.
7). Remove from heat and fold in the crabmeat.
8). Place in gratin dish or ovenproof casserole and top with Panko.
9). Place under broiler to brown to a golden brown.
10). Serve with gluten free crackers, tortilla chips or toasted gluten free baguette slices.