1/2 stick butter
1/3 c. minus 2 tsp. flour
3 c. milk
1 bunch green onions, chopped
Salt & pepper to taste
2 tbsp. chopped parsley
1 lb. Monterey jalapeno cheese, shredded
2 lbs. crabmeat
1 (4 oz.) can artichoke hearts, drained & quartered
Tabasco

Make a cream sauce with butter, flour and milk. Add green onions, parsley, seasonings, cheese and Tabasco until cheese melts. Gently fold in crabmeat and artichoke hearts. Pour in casserole. Cover with bread crumbs. Bake at 350 degrees for about 30 minutes.