Recipe: Creamed Crabmeat Artichoke Hearts

Creamed Crabmeat Artichoke Hearts
rec.food.cooking/Nancy Dooley/1995
Yield: 10 servings

1/2 lb. fresh mushrooms, sliced
1/2 cup sliced green onions
1/4 cup finely chopped onion
1 Tbsp. butter, melted
1 lbs. fresh lump crabmeat, drained
1 (14-oz.) can artichoke hearts, quartered
1/2 cup butter or oleo
1/2 cup all-purpose flour
2 cups whipping cream
3/4 cup dry white wine
2 Tbsp. chopped fresh parsley
2 Tbsp. lemon juice
2 tsp. salt
1/2 tsp. ground white pepper
1/4 tsp. ground red pepper

Cook first 3 ingredients in 1 T. butter in a heavy saucepan over medium heat, stirring constantly, until tender; drain. Press mushroom mixture, lump crabmeat, and quartered artichoke hearts between paper towels to remove excess moisture. Set aside

Melt 1/2 cup butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in white wine and next 5 ingredients.

Layer half of crabmeat, artichoke hearts, and mushroom mixture in a lightly greased 13x9x2-inch baking dish (greased); top with half of sauce. Repeat with remaining ingredients and sauce. Bake uncovered at 350 deg. for 40 minutes or until thoroughly heated.