Ingredients:
1/2 lb fresh mushrooms, sliced
1/2 cup sliced green onions
1/4 cup chopped onions
1 tablespoon butter or 1 tablespoon margarine
2 lbs fresh lump crabmeat, drained and picked over
1 (14 ounce) cans artichoke hearts, quartered
1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
2 cups whipping cream
3/4 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons salt, to taste
1/2 teaspoon white pepper
1/4 teaspoon cayenne
Directions:
Melt 1 tablespoon butter in a saucepan over medium heat.
Saute/stir mushrooms, green onions, and onions unti tender; drain.
Press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
Add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
Gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
Add in white wine and remaining ingredients; stir to combine.
In a greased 13×9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
Top with half the cream sauce.
Repeat layers and top with remaining sauce.
Bake, uncovered, at 350F for 40 minutes or until thoroughly heated.
Servings: 10
Time preparation: 60 min.
Time total: 100 min.