| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Appetizers | 1 | Servings |
INGREDIENTS
| 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 |
| 1 | Egg Yolk | |
| 2 | oz | Butter (Melted) |
| Cayenne Pepper to taste | ||
| 1/2 | ts | White Wine |
| 1/8 | ts | Lemon Juice |
INSTRUCTIONS
SAUCE HOLLANDAISE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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