Creamed Crab Meat With Artichoke Hearts - cooking recipe

Ingredients

1/2 c. butter
1/2 c. flour
1/4 c. grated onion
2 Tbsp. chopped parsley
1/2 c. chopped green onion
2 c. whipping cream
3/4 c. dry white wine
2 1/2 tsp. salt
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
2 Tbsp. lemon juice
2 lb. fresh crab meat (imitation may be used)
1 (14 oz.) can artichoke hearts, drained and quartered
1/2 lb. fresh mushrooms, thickly sliced

Preparation

In a 2-quart saucepan, melt butter and stir in flour, cook 5 minutes over medium heat, stirring often.
Add onions, cook 2 to 3 minutes without browning.
Stir in parsley.
Gradually add cream and heat well.
Add wine, salt and pepper.
Blend well.
Bring to a simmer, stirring occasionally, remove from heat.
When sauce has cooled to lukewarm, add lemon juice.
In a 3-quart casserole, alternate layers of crab meat, artichoke hearts and mushrooms, spreading sauce between layers.
Bake, uncovered, 30 to 45 minutes. May be prepared in advance, freezes well.
Serves 8. Rich, filling and fattening!