Creamed Crabmeat With Artichoke Hearts - cooking recipe

Ingredients

1/2 lb. fresh mushrooms
1/2 c. sliced green onions
1/4 c. finely chopped onion
1 Tbsp. butter, melted
2 lb. fresh lump crabmeat, drained
1 (14 oz.) can artichoke hearts, quartered
1/2 c. butter
1/2 c. all-purpose flour
2 c. whipping cream
3/4 c. dry white wine
2 Tbsp. chopped fresh parsley
2 Tbsp. lemon juice
2 tsp. salt
1/2 tsp. ground white pepper
1/4 tsp. ground red pepper

Preparation

Cook first 3 ingredients in 1 tablespoon butter in a heavy saucepan over medium heat, stirring constantly, until tender. Drain.
Press mushroom mixture, crabmeat and artichoke hearts between paper towels to remove excess moisture; set aside.
Melt 1/2 cup butter in a saucepan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in white wine and remaining ingredients.