Yield: 1 servings
|2 tablespoons||Green Onions(Chopped)|
|1 ounce||Cream (Heavy - 32% M.F.)|
|½ teaspoon||Italian Herbs|
|2 ounces||Butter (Melted)|
|Cayenne Pepper to taste|
|1||Artichoke Bottom (cooked)|
|¼ cup||Mushrooms (Sliced)|
|1 ounce||White Wine|
|1 pinch||Salt & White Pepper|
|3 tablespoons||Hollandaise-recipe to follow|
|½ teaspoon||White Wine|
|⅛ teaspoon||Lemon Juice|
Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by ⅔. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper.
Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice.
Place Artichoke bottom in center of plate. Fill with crab mixture.
Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.
Submitted By JIM WELLER On 11-24-95