1 tablespoon vegetable oil

1/2 pound fresh crimini mushrooms, quartered, stems on

14-ounce can artichoke hearts in water, drained

1 pound lump crabmeat

4 tablespoons (1/2 stick) butter

21/2 tablespoons flour

1 cup table cream

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup medium-dry sherry

Paprika, cayenne pepper and black pepper to taste

1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees.

In a medium skillet over medium-high heat, heat the oil. Add the mushrooms and saute about 5 minutes, or until the mushrooms look glossy. Set aside.

Spread artichokes evenly over the bottom of a 11/2-quart rectangular glass baking dish (or an 8-inch square baking dish or 9-inch round cake pan). Next, layer on the crabmeat. Then, using a slotted spoon, layer on the sauteed mushrooms.

In a medium saucepan on low-medium heat, melt the butter. Stirring constantly with a fork or spoon, slowly sprinkle the flour over the top and stir until a paste forms. Still stirring constantly, slowly add the cream until a smooth sauce forms. Add all the remaining ingredients except the cheese, stirring well after each addition. (You may encounter lumps during this process, but that's okay; just keep stirring and they should smooth out.)

Pour the sauce over the casserole layers and sprinkle the cheese

on top.

Bake, uncovered, for 20 minutes. Cool briefly. Serves 4-6.

Adapted from "The Washington Cookbook, Vol. 1."

Per serving (based on 6): 313 calories, 20 gm protein, 10 gm carbohydrates, 20 gm fat, 111 mg cholesterol, 11 gm saturated fat, 837 mg sodium, 1 gm dietary fiber