12 ounces fresh or frozen crab meat
3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
1/2 cup light cream (or evaporated milk)
1/2 cup chicken broth
3/4 cup shredded sharp cheddar cheese
1 4 ounce can sliced mushrooms, drained
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon paprika
2 tablespoons white wine, optional
1/2 cup fine dry bread crumbs

Pick shells out of crab meat or thaw frozen crab meat and drain. Melt butter or margarine in saucepan. Stir in flour until smooth. Gradually stir in milk, cream and chicken broth. Cook, stirring constantly, over low heat until sauce is smooth and thick. Add cheese, mushrooms, onions, salt, paprika and wine. Stir until cheese is melted. Stir in chunks of crab. Pour mixture into a well-greased one quart casserole. Sprinkle bread crumbs over top. Bake at 400 for 10-15 minutes or until top is golden brown. Serve over hot cooked rice. Makes 6 servings.