Company Crab Casserole

• 1 (14 oz.) can artichoke hearts, drained
• 1 (4 oz.) can sliced mushrooms, drained
• 1 lb. fresh or frozen crabmeat
• 2 Tbsp. butter
• 2 1/2 Tbsp. flour
• 1/2 tsp. salt
• dash of cayenne pepper
• 1 c. half and half
• 2 Tbsp. sherry
• 2 Tbsp. bread crumbs
• 1 Tbsp. Parmesan cheese
• paprika

1. Cut artichoke hearts in half and place in well-greased shallow 1 1/2-quart casserole.
2. Cover with mushrooms and crabmeat.
3. Melt butter and blend in flour and seasonings.
4. Add cream gradually and cook until thick, stirring constantly.
5. Stir in sherry.
6. Pour sauce over crabmeat.
7. Combine crumbs and cheese; sprinkle over sauce.
8. Sprinkle with paprika.
9. Bake in hot 450u0b0 oven for 12 to 15 minutes until bubbly.
10. (Good made individually and served with salad and roll for luncheon.)

mushrooms, frozen crabmeat, butter, flour, salt, cayenne pepper, sherry, bread crumbs, parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234110 (may not work)