Hot Crab Meat Appetizer

1 cup of canned artichokes – well drained

1 pound of crab meat
1 pound fresh mushrooms
1 small onion chopped
3 and 4 tablespoons of salted butter
2 ½ tablespoons of flour
1 cup of heavy cream
½ teaspoon of Tony Chachere’s The Original Creole Seasoning
2 teaspoons of Worcestershire Sauce
½ cup dry sherry
1 teaspoon Paprika
¼ teaspoon Cayenne Pepper
½ teaspoon black pepper
½ cup grated Asiago cheese

Place drained artichokes on the bottom of 9 X 9” square pan sprayed with non stick coating.  Sprinkle ½ of the crab meat over the artichokes.  Sauté the onions and then add sliced mushrooms which have been sautéed with 3 tablespoons of butter.  Top the mushrooms and onions over the first layer of crabmeat.  Sprinkle with the remaining crab meat.   Melt 4 ounces of butter, thicken with the flour and slowly add cream, whisk until creamy. Add remaining ingredients, Tony Chachere’s, Worcestershire Sauce, dry sherry,  paprika, cayenne pepper, and black pepper .  Stir until the cream sauce is smooth and creamy.  Pour sauce over the crab and artichokes layers and then sprinkle the top of the casserole with the Asiago Cheese.  Bake 20 minutes until hot at a 375 degree oven.

Serves 6 to 8 and best when served with hot French Bread or good quality crackers.

Enjoy!  Have some fun!