Crab Au Gratin

• 1/2 lb. fresh mushrooms, quartered
• 1/4 c. unsalted butter, melted and divided
• 1 lb. fresh lump crabmeat
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 1/4 c. flour
• 1 c. heavy whipping cream
• 1/4 c. dry white wine
• 2 tsp. fresh lemon juice
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 can (14 oz.) artichoke hearts, drained and quartered
• 1 tsp. paprika
• 1/4 c. grated Parmesan
• 1/4 c. fine dry bread crumbs

1. Saute mushrooms in 3 tablespoons butter in large skillet. Remove from heat, stir in crabmeat, salt and pepper.
2. Set aside. Melt 1/4 cup butter, add flour, stirring until smooth.
3. Cook for 1 minute stirring constantly.
4. Add cream and wine; cook over medium heat, stirring constantly until thick.
5. Stir in lemon juice, salt and pepper.
6. Add crabmeat mixture and artichokes.
7. Spoon into a buttered 2-quart baking dish.
8. Combine remaining ingredients and sprinkle over crab mixture.
9. Bake, uncovered at 400u0b0 for 15 minutes or until lightly brown.
10. Serve with toast points.

fresh mushrooms, unsalted butter, fresh lump crabmeat, salt, white pepper, flour, heavy whipping cream, white wine, lemon juice, salt, white pepper, hearts, paprika, parmesan, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304607 (may not work)