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galatoire's crabmeat yvonne
Galatoire's Crabmeat Yvonne Source: Galatoire's, NOLA. Gulf Coast Cooking Yield: 6 servings 6 artichokes 1 pound mushrooms, sliced 1/2 cup clarified butter 2 pounds backfin lump cr...
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Ingredients6 items
Ingredients
- 6artichokes
- 1poundmushrooms, sliced
- 1/2cupclarified butter
- 2poundbackfin lump crabmeat
- 1/4cupparsley, chopped fine
- 6lemon wedges
Directions
- 1
Galatoire's Crabmeat Yvonne Source: Galatoire's, NOLA
- 2
Gulf Coast Cooking Yield: 6 servings 6 artichokes 1 pound mushrooms, sliced 1/2 cup clarified butter 2 pounds backfin lump crabmeat Salt and
- 3
Cut stem from artichokes flush with the base and boil artichokes for 45 minutes, or until a leaf pulls off easily
- 4
Remove from pot, drain and cool
- 5
Pull off leaves and reserve for another purpose
- 6
Remove choke and slice the bottoms
- 7
Set aside
- 8
In a large skillet sauté mushrooms in clarified butter