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Crabmeat and Artichoke




Source of Recipe


Kit


Recipe Introduction


From Masson's Restaurant, gone many years now. They topped it with Hollandaise, but it is good without. Rich, but worth the calories.



List of Ingredients




2 bay leaves
6 artichoke bottoms (I use canned for convenience)
2 ounces white wine
1 lb crabmeat, lump carefully checked for shells
1 cup swiss cheese, grated
1/4 lb butter
1 egg, lightly beaten
1/4 cup scallions, thinly sliced (1/2 bunch)
1/2 cup breadcrumbs
1 pinch cayenne
1 pinch thyme


Recipe



Saute scallions, cayenne, thyme and bay leaves in the butter for 3 minutes.
Add wine and crabmeat, saute lightly two minutes.
REMOVE bay leaves.
Fold in egg and bread crumbs.
Allow mixture to cool so you can handle it.
Roll crab mixture into 6 balls and on place on top of artichoke bottoms.
Top with grated cheese and bake at 350oF for 10 minutes. Serve.


SERVES 6