Artichaud Dieppoise!

Course : Seafoods
Serves: 1
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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 medium artichoke bottom -- (cooked)
1/4 cup mushrooms -- (sliced)
1 ounce white wine
1 dash salt and white pepper
3 tablespoons hollandaise-recipe to -- follow
-----sauce hollandaise-----
1 large egg yolk
2 ounces butter -- (melted)
1 teaspoon cayenne pepper to taste
1/2 teaspoon white wine
1/8 teaspoon lemon juice

Preparation / Directions:

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.

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