1/2 tb Oil
2 tb Green Onions(Chopped)
1 oz Crabmeat
1 oz Cream (Heavy – 32% M.F.)
1/2 ts Italian Herbs
1 Artichoke Bottom (cooked)
1/4 c Mushrooms (Sliced)
1 oz White Wine
1 pn Salt & White Pepper
3 tb Hollandaise-recipe to
-follow —————————–SAUCE HOLLANDAISE—————————– 1 Egg Yolk
2 oz Butter (Melted)
Cayenne Pepper to taste 1/2 ts White Wine
1/8 ts 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 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise 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. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.

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