Ingredients

Artichoke Bottoms Stuffed with Crabmeat Au Gratin

2 (14 ounce) cans Artichoke bottoms

1 cup prepared Hollandaise sauce

1 lb. backfin crabmeat, picked

2 tsp. chopped red pepper

1 tsp. lemon zest

2 tsp. cayenne pepper or to taste

1 cup Monterrey Jack cheese, finely grated

Hollandaise Sauce:

2 egg yolks

2 tsp. champagne vinegar

2 Tbsp. half ’n half milk

1 stick butter, melted

1 Tbsp. lemon juice

¼ tsp. salt

Cayenne pepper

Preparation

For the Artichoke Bottoms Stuffed with Crabmeat Au Gratin:

Directions:

  1. In bowl combine the Hollandaise sauce, crabmeat, red bell pepper and lemon zest. Set aside.
  2. Remove the artichokes from the can and drain on paper towel.
  3. Fill each artichoke bottom with crabmeat mixture and top with the Monterrey Jack cheese.
  4. Sprinkle a dash of cayenne pepper on top.
  5. Bake in 450° oven for 15 minutes or until cheese is melted and golden brown.

Makes 10-14 artichoke bottom appetizers. Serves 6 as an appetizer or first course.

For Hollandaise Sauce: Directions:

  1. In a heatproof bowl, place the egg yolks and whisk in the vinegar and cream
  2. Add a pinch of salt and dash of cayenne pepper
  3. Place the bowl over a pot of very hot water, being sure the water does not boil.
  4. Whisk the egg yolk mixture until it is thick like a heavy cream.
  5. Add the butter, a little at a time, whisking constantly to blend.
  6. Once all the butter is incorporated into the mixture, whisk in the lemon juice.
  7. To keep warm, cover with foil and keep bowl over pot of warm water. Makes 1 cup