8-12 artichoke hearts
1/2 lb. fresh cooked crabmeat
1/4 to 1/2 lb. fresh mushrooms
2 Tbsps. butter
1 1/2 cups cream sauce, medium thickness
Worcestershire sauce
1/4 cup sherry
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Paprika

Arrange artichokes in buttered shallow pan or baking dish. Spread crab over artichokes (which should be in 1 layer). Cook fresh mushrooms in skillet with butter about 5 minutes and add to baking dish. Season cream sauce with Worcestershire sauce, sherry, salt, and pepper to taste and pour over mixture. Sprinkle top with Parmesan cheese and paprika. Bake 20 minutes at 375 degrees. Serves 4. Shrimp may be substituted for crabmeat.