2 1/2 tbsp. butter
1/2 lb. fresh mushrooms
1 lb. frozen shrimp, cooked
1 1/2 cans artichoke hearts
4 1/2 tbsp. butter
1 can crabmeat
4 1/2 tbsp. flour
3/4 c. milk
3/4 c. whipping cream
1/2 c. dry sherry
1 tbsp. Worcestershire sauce
1/2 c. Parmesan cheese

Melt butter and saut mushrooms. Place in 2-quart casserole, one layer each of artichokes, shrimp and mushrooms. Melt butter; add flour, stirring with wire whisk, then add milk and cream. Stir and cook until thickened. Add sherry, Worcestershire sauce, salt and pepper. Mix in crabmeat. Pour sauce over layered ingredients. Sprinkle with Parmesan cheese, then paprika.

Serve over rice.

This is a great Christmas Eve dish.