1/4 c. butter
1/2 lb. fresh mushrooms, sliced
1 clove garlic, minced
2 tbsp. finely minced shallots
1/4 c. flour
1/2 tsp. pepper
3/4 c. milk
2 1/2 c. grated, sharp Cheddar cheese (8 oz.)
2/3 c. dry white wine
2 (7 1/2 oz.) cans king crab, flaked and drained
1 lb. shrimp, cooked
1 (10 oz.) pkg. frozen artichoke hearts, cooked and drained
2 tbsp. bread crumbs
1 tbsp. butter, melted

Melt butter in skillet; add mushrooms, garlic and shallots and saute for 5 minutes. Remove from heat and stir in flour, pepper and milk. Slowly bring to a boil, stirring and remove from heat. Add 1/2 cup of cheese and stir until melted. Stir in wine. Combine sauce, crab, shrimp, artichokes and remaining cheese. Pour into buttered 2 quart casserole. Combine bread crumbs and melted butter and sprinkle on top of casserole. Top with remaining cheese. Bake uncovered at 375 degrees for 30 minutes or until bubbly and lightly browned.