Artichoke Stuffed with Crab

Makes 6 servings

Prep Time: 15 min.
Baking Time: 15 min.

Ingredients:
2 cans (14-ounce ) artichoke bottoms, drained
1 Tablespoons butter or margarine
2 Tablespoons finely chopped green onions
1 Tablespoon flour
1/2 cup fat-free half-and-half*
1 Tablespoon brandy
6 ounces canned crabmeat, drained
1/8 teaspoon white pepper
Salt (to taste)
Freshly ground pepper (to taste)
2 Tablespoons grated Parmesan cheese
Dash paprika

Cooking-Directions:
Preheat oven to 350-degrees F. Grease a 9x13-inch baking pan.
1) Arrange artichokes in the bottom of the baking pan.
2) In a small saucepan over medium heat, melt butter and add green onion and ook until soft.
3) Add flour and cook for 3 minutes, stirring constantly.
4) Add half-and-half and bring to a boil, stirring constantly until mixture thickness,
5) Add brandy, crab, and white pepper.
6) Season with salt and pepper.
7) Stir in Parmesan cheese.
8) Spoon crabmeat mixture over the artichokes in baking pan and sprinkle with paprika.
9) Bake for 10 to 15 minute or until heated through.
10) Serve on a cocktail plate with a fork.
* Evaporate fat-free milk can be substituted for the fat-free half-and-half.