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Tappahannock Crab Casserole

• 3 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon mustard
• 1½ cups milk
• ½ teaspoon Worcestershire sauce
• dash hot sauce
• ½ cup grated parmesan cheese, divided
• 1 pound backfin crab meat
• 1 1-pound can artichoke hearts, drained
• ½ cup buttered bread crumbs

Melt butter. Stir in flour, salt, pepper and mustard until smooth. Gradually add milk and cook until thickened, stirring constantly. Add Worcestershire sauce, hot sauce, ¼ cup parmesan cheese and crab meat. Mix well.

Arrange artichoke hearts in bottom of a 1½-quart casserole. Spoon in crab mixture. Top with buttered bread crumbs which have been mixed with ¼ cup parmesan cheese. Bake at 350 degrees for 30 to 40 minutes.

Serves 6 to 8.