1 lb. shrimp, shelled and deveined
9 oz. pkg. frozen artichoke hearts
1/4 c. butter
1/2 lb. sliced fresh mushrooms
2 tbsp. finely chopped onion
1/4 c. flour
1/2 tsp. pepper
1 tbsp. snipped fresh dill (optional)
3/ c. milk
8 oz. grated sharp cheddar cheese
2/3 c. dry white wine
2 (7 1/2 oz.) cans king crab meat
2 tbsp. seasoned Corn Flake crumbs
1/2 tbsp. butter

Cook shrimp in salted boiling water to cover for 3 minutes. Drain. Cook artichoke hearts as label directs. Drain. Preheat oven to 375 degrees. Saute mushrooms for 5 minutes in 2 tablespoons hot butter in a skillet. In a sauce pan saute onion 5 minutes in 2 tablespoons butter. Stir in flour, pepper, dill - then stir in milk. Bring to boiling, stirring; remove from heat. Add 1/2 of the cheese. Stir until it is melted. Stir in the wine. Drain crabmeat; remove cartilage; flake. In 2 quart casserole combine sauce, crabmeat, shrimp, artichokes, mushrooms and remainder of cheese. Mix lightly. Sprinkle with Corn Flakes; dot with butter. Bake 30 minutes until bubbly. Makes 6 servings.