1 c. butter
1/3 c. minus 2 tsp. flour
3 c. milk
1 (14 oz.) can artichoke hearts, drained & quartered
Bread crumbs
2 tbsp. finely chopped parsley
1 lb. Monterey Jack cheese with jalapeno, shredded
2 lbs. lump crab meat, drained
1 med. bunch chopped green onion
3 drops Tabasco sauce

Preheat oven to 350 degrees. Make cream sauce by melting butter in saucepan and stirring in flour until smooth and bubbly. Add milk slowly, stirring constantly until thick. Add green onions, salt and pepper, parsley, cheese and Tabasco, continuing to stir until cheese is melted. Gently stir in crabmeat and artichoke hearts. Place in 2 quart casserole and cover with bread crumbs. Bake 30 minutes.