Galatoire's Crabmeat Yvonne
Source: Galatoire's, NOLA. Gulf Coast Cooking
Yield: 6 servings
1 pound mushrooms, sliced
1/2 cup clarified butter
2 pounds backfin lump crabmeat
Salt and ground white pepper
1/4 cup parsley, chopped fine
6 lemon wedges
Bring a large pot of water to a boil. Cut stem from artichokes flush with the base and boil artichokes for 45 minutes, or until a leaf pulls off easily. Remove from pot, drain and cool. Pull off leaves and reserve for another purpose. Remove choke and slice the bottoms. Set aside.
In a large skillet saut? mushrooms in clarified butter. Add reserved artichoke bottoms and crabmeat. Heat through, stirring gently. Season with salt and pepper and sprinkle with parsley.
Serve on toast points with a lemon wedge on the side.