Crabmeat Casserole - cooking recipe

Ingredients

1 (14 to 20 oz.) can artichoke hearts, drained
1 lb. (two 8 oz. cans) lump crabmeat (Sea Fare is best)
1/2 lb. fresh mushrooms, sauteed lightly
4 Tbsp. butter
2 1/2 Tbsp. flour
1 c. light cream
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 c. dry sherry
paprika to taste
cayenne to taste
pepper to taste
1/2 c. Parmesan cheese

Preparation

Preheat oven to 375\u00b0.
Place artichokes (quartered) in bottom of 2-quart pretty baking dish. Add the layer of crabmeat (don't break lumps), then top with sauteed mushrooms. Melt butter in saucepan.
Add flour.
Stir 1 minute (do not brown), then add cream and whisk until slightly thickened. Add Worcestershire sauce, sherry, paprika, cayenne, pepper and salt. Cook until combined.
Pour sauce over mushrooms and sprinkle with Parmesan cheese. Bake 20 minutes.
Serves 6 to 8.
Best with buttered egg noodles or rice.