Crabmeat Yvonne

Recipe Ingredients

3		Artichokes
1		Lemon - cut in half
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1 lb	454g / 16oz	Mushrooms - sliced
3 tablespoons	45ml	Chopped green onions
1 teaspoon	5ml	Red wine vinegar
1 teaspoon	5ml	Lemon juice
1 1/2 lbs	681g / 24oz	Lump crabmeat
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Toast
2 tablespoons	30ml	Minced parsley
6		Lemon wedges

Recipe Instructions

Remove the outer leaves from the artichokes. Cut off the stems and scoop out the chokes. Rub a lemon half over the cleaned artichoke bottoms, then place the bottoms in a bowl of cold water with the juice from the remaining lemon half. Alternately, you can use good quality canned artichoke bottoms.

Bring a medium pot of water to boil. Add the salt, then the artichoke bottoms and simmer until fork-tender, about 15 minutes. Drain and thinly slice.

Heat the butter in a large skillet over medium heat until melted; continue heating until the butter turns golden brown, about 10 minutes. Add the mushrooms and cook until the mushrooms have softened and released their moisture, about 10 minutes. Add the onions and cook until most of the liquid has evaporated from the skillet, about 5 minutes. Stir in the vinegar and lemon juice. Stir in the crabmeat and season to taste with salt and pepper. Stir in the sliced artichokes and cook gently until heated through, 5 minutes.

Cut each slice of toast into 4 toast points. Serve crab over toast points; garnish the plates with the parsley and lemon wedges.

This recipe yields 6 servings.

Each serving: 360 calories; 820 mg. sodium; 128 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 21 grams carbohydrates; 31 grams protein; 3.32 grams fiber.

Source:
The Los Angeles Times, 12-18-2002

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