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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