Recipe: Bridge Casserole with Crabmeat

This recipe is from The Southern Junior League Cookbook and Gator Country Cooks, The Junior League of Gainesville, FL.

Bridge Casserole
Yield: 4-6 servings

8 to 12 artichoke hearts (canned or frozen)
1 lb. crabmeat
6 oz. fresh mushrooms
2 Tbsp. butter
1 1/2 cups medium white sauce (recipe below)
1 Tbsp. Worcestershire sauce
1/4 cup sherry
Salt and pepper
1/4 cup grated Parmesan Cheese
Paprika

Arrange artichokes in a buttered shallow dish. Spread flaked crabmeat over them. Cook mushrooms in butter and add. Season cream sauce with Worcestershire sauce, sherry, salt and pepper and pour over all. Sprinkle with paprika. Bake at 375 degrees F for 20 minutes.

Cream Sauce:

4 Tbsp. butter
4 Tbsp. flour
1 cup milk
1 cup heavy cream
1 tsp. salt
White pepper to taste

Melt butter and stir in flour. Cook 2 minutes, stirring. Add milk and cream and stir until thick. Add seasonings.