1/2 c. butter
1/2 c. flour
1/4 c. grated onion
1/2 c. chopped green onion
2 c. whipping cream
1 c. dry white wine
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
2 lb. crab meat
1 (14 oz.) can artichoke hearts, drained & quartered
1 lb. fresh mushrooms, thickly sliced

Blend butter and flour in saucepan, stirring often. Cook for a few minutes over medium heat. Saute onion for 2-3 minutes (do not brown). Add onion. Stir in parsley. Stir in cream and wine gradually. Bring to a simmer, stirring occasionally. Remove from heat. Stir in remaining seasonings.

Alternate layers of crabmeat, artichoke hearts and mushrooms in 3 quart casserole. Spreading sauce between each layer. Bake at 350 degree for 30-45 minutes. 8 servings.