1 tbsp. butter
2 c. cream
1 tsp. salt
1/3 c. Parmesan cheese
4 hard cooked eggs, chopped
2 c. crabmeat
3 tbsp. flour
1/2 c. sherry
1/8 tsp. pepper
Dash of Tabasco
1 lb. can artichoke bottoms
Seasoned bread crumbs

Make white sauce by melting butter in pan. Stir in flour and gradually add cream and sherry. Stirring constantly. Season with salt, pepper, cheese and Tabasco. Gently fold in eggs, artichoke bottoms and crabmeat. Pour into 1 1/2 quart casserole and top with bread crumbs. Bake at 350 degrees for 30 minutes. Serves 6 to 8.