Creamy Crabmeat Au Gratin

• 1/2 pound fresh mushrooms, quartered
• 1/4 cup unsalted butter, melted and divided
• 1 pound fresh lump crabmeat, drained
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whipping cream
• 1/4 cup Chablis or other dry white wine
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/4 cup fine, dry breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon paprika

1. Saute mushrooms in 3 tablespoons butter in a large skillet over high heat 4 minutes or until tender. Remove from heat, and stir in crabmeat, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.
2. Melt 1/4 cup butter in a heavy saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream and wine; cook over medium heat, stirring constantly, until thick. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in crabmeat mixture and artichoke. Spoon into a buttered shallow 2-quart baking dish.
3. Combine breadcrumbs, Parmesan cheese, paprika, and remaining 1 tablespoon melted butter. Sprinkle over crabmeat mixture. Bake, uncovered, at 400u0b0 for 15 minutes or until lightly browned.

mushrooms, unsalted butter, lump crabmeat, salt, ground white pepper, unsalted butter, allpurpose, whipping cream, chablis, lemon juice, salt, ground white pepper, hearts, breadcrumbs, freshly grated parmesan cheese, paprika

Taken from www.myrecipes.com/recipe/creamy-crabmeat-au-gratin (may not work)