Creamed Crabmeat With Artichoke Hearts

• 1/2 lb. fresh mushrooms
• 1/2 c. sliced green onions
• 1/4 c. finely chopped onion
• 1 Tbsp. butter, melted
• 2 lb. fresh lump crabmeat, drained
• 1 (14 oz.) can artichoke hearts, quartered
• 1/2 c. butter
• 1/2 c. all-purpose flour
• 2 c. whipping cream
• 3/4 c. 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

1. Cook first 3 ingredients in 1 tablespoon butter in a heavy saucepan over medium heat, stirring constantly, until tender. Drain.
2. Press mushroom mixture, crabmeat and artichoke hearts between paper towels to remove excess moisture; set aside.
3. Melt 1/2 cup butter in a saucepan over low heat.
4. Add flour, stirring until smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
7. Stir in white wine and remaining ingredients.

fresh mushrooms, green onions, onion, butter, fresh lump crabmeat, butter, allpurpose, whipping cream, white wine, parsley, lemon juice, salt, ground white pepper, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715437 (may not work)