1 lb. lump crabmeat, discard any shells
1 (14 1/2 oz.) can quartered artichoke hearts, drained
1/2 c. fresh mushrooms, sliced
1 tbsp. fresh parsley, chopped
2 tbsp. green onions, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. J.D.'s Magic
1/8 tsp. liquid smoke
1 c. half & half
2 tbsp. cognac
3 tbsp. Italian bread crumbs
2 tbsp. Parmesan cheese
Paprika

Place artichokes in a well greased, shallow 1 1/2 quart casserole. Cover with mushrooms, crabmeat, parsley and green onions. Set aside. In a small saucepan over medium heat, melt butter. Blend in flour, J.D.'s Magic and liquid smoke. Gradually stir in half and half. Continue cooking until sauce thickens, stirring constantly. Stir in cognac. Pour sauce over crabmeat. Combine bread crumbs and cheese in small bowl and sprinkle over top of casserole. Sprinkle with paprika. Bake in a preheated 450 degree oven for 15 minutes or until bubbly.