Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  tablespoon    oil
   2      tablespoons   green onions -- (chopped)
   1      ounce         crabmeat
   1      ounce         cream -- (heavy - 32% m.f.)
     1/2  teaspoon      Italian herbs
   1                    artichoke bottom -- (cooked)
     1/4  cup           mushrooms -- (sliced)
   1      ounce         white wine
   1      pinch         salt and white pepper
   3      tablespoons   hollandaise-recipe to -- follow
                        -----sauce hollandaise-----
   1                    egg yolk
   2      ounces        butter -- (melted)
                        cayenne pepper to taste
     1/2  teaspoon      white wine
     1/8  teaspoon      lemon juice

Preparation:

Heat oil in a fry pan. Add onions, artichoke and mushrooms and sauté 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.