8-12 artichoke hearts, canned or frozen
1 lb. crabmeat
6 oz. fresh mushrooms
2 tbsp. butter
1 1/2 c. cream sauce
1 tbsp. Worcestershire sauce
1 c. sherry
1/4 c. grated Parmesan cheese
Paprika
Salt and pepper

Arrange artichokes in a buttered shallow dish. Spread flaked crabmeat over them. Cook mushrooms in butter and add seasoned cream sauce with Worcestershire sauce, sherry, salt and pepper; pour over all. Sprinkle with cheese and paprika. Bake at 375 degrees for 20 minutes. 4-6 servings.