Creamed Crabmeat With Artichoke Hearts

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 10
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup sliced green onion
• 1/4 cup chopped onion
• 1 tablespoon butter or 1 tablespoon margarine
• 2 lbs fresh lump crabmeat, drained and picked over
• 1 (14 ounce) can artichoke hearts, quartered
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup all-purpose flour
• 2 cups whipping cream
• 3/4 cup dry wine
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons salt, to taste
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne

Recipe

• 1 melt 1 tablespoon butter in a saucepan over medium heat.
• 2 saute/stir mushrooms, green onions, and onions unti tender; drain.
• 3 press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
• 4 add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
• 5 gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
• 6 add in wine and remaining ingredients; stir to combine.
• 7 in a greased 13x9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
• 8 top with half the cream sauce.
• 9 repeat layers and top with remaining sauce.
• 10 bake, uncovered, at 350° for 40 minutes or until thoroughly heated.