1 lb. white or lump crabmeat
2 tbsp. butter
1 sm. onion, chopped
1 clove garlic
2 tbsp. flour
1 c. milk
1 egg yolk, beaten
1 tsp. horseradish
1 tbsp. chopped parsley
Dash cayenne pepper
1 tsp. salt
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 c. bread crumbs
2 tbsp. minced parsley
1 (14 oz.) can artichoke hearts

Melt butter; add onion and minced garlic. Saute; blend in flour, add milk gradually, stirring until thickened. Remove from heat; add egg yolk, horseradish, parsley, salt, cayenne and blend well. Add crabmeat, lemon juice and Worcestershire sauce. Add broken artichoke hearts. Put in small shallow casserole, top with bread crumbs and parsley. Bake in 350 degree oven approximately 20 minutes or until thoroughly heated and brown. This recipe is also excellent with a thinner sauce and served in individual patty shells, without bread crumbs.