1/2 lb. sliced fresh mushrooms
2 tbsp. finely chopped shallots
1/4 c. flour
3/4 c. whole milk
2/3 c. dry white wine
1 lb. crabmeat
1 lb. cooked cleaned shrimp
1 can artichoke hearts
1 1/2 tsp. butter
2 tbsp. butter
1 clove crushed garlic
Salt & pepper to taste
1 c. grated cheddar
2 tbsp. crushed corn flakes

Preheat oven to 375 degrees. Saute mushrooms in 2 tablespoons butter. Add shallots, garlic and rest of butter and saute few minutes more. Stir in flour, salt, pepper. Add milk. Cook and stir until it thickens and begins to boil. Remove from heat. Add 1/2 cup cheese and wine. Heat and stir until cheese melts. Add crabmeat, shrimp, artichokes and rest of cheese. Place in 2 quart casserole. Sprinkle with corn flake crumbs. Dot with butter. Bake 30 minutes until light brown and bubbly.