Italian Inn Creamed Crabmeat With Artichoke Hearts

• 12 cup butter
• 12 cup flour
• 14 cup grated onion
• 12 cup chopped green onion
• 2 tablespoons chopped parsley
• 2 cups whipping cream
• 14 cup dry white wine
• 2 12 teaspoons salt
• 12 teaspoon white pepper
• 14 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 2 lbs fresh crabmeat
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 12 lb fresh mushrooms, thickly sliced
• fresh grated parmesan cheese (about 1 cup)

1. In a 2 qt saucepan, melt butter and stir in flour.
2. Cook 5 minutes over medium heat, stirring.
3. often.
4. Add onions.
5. Cook 2-3 minutes without browning.
6. Stir in parsley.
7. Gradually add.
8. cream and beat well.
9. Add wine, salt, white pepper, and cayenne.
10. Blend well.
11. Bring to a
12. simmer, stirring occasionally.
13. Remove from heat.
14. When sauce has cooled to lukewarm, stir in lemon juice.
15. In a 3 qt casserole, alternate layers of crabmeat, artichoke hearts and.
16. mushrooms, spreading sauce between layers.
17. Bake uncovered at 350 degrees 30-45 minutes.

butter, flour, onion, green onion, parsley, whipping cream, white wine, salt, white pepper, cayenne pepper, lemon juice, fresh crabmeat, hearts, mushrooms, parmesan cheese

Taken from www.food.com/recipe/italian-inn-creamed-crabmeat-with-artichoke-hearts-286454 (may not work)