Crabmeat St. Helens

Crabmeat St. Helens
Recipe Number: 1656
Contributor: cajungirl

Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Average

Ingredients:

Lump crab meat
Artichokes
Crab boil
Lemon juice
Sea salt
Wilted spinach

Hollandaise:
4 egg yolks
¼ lb. melted butter
½ tsp. salt
¼ tsp. cayenne pepper
1-2 tsp. fresh lemon juice
4 tsp. water

Cooking Instructions:

First, boil a fresh artichoke in water with crab boil, lemon juice, and sea salt. Take out the heart and place it on a bed of wilted spinach.

Lightly saute lump crabmeat in butter, fresh lemon, cayenne, sea salt and capers. (Cook only to warm so the crabmeat doesn't fall apart.) Spoon the crabmeat on top of the artichoke heart and top with homemade hollandaise (recipe follows).
Hollandaise Sauce
Source: Bennett - Yield is ~2 cups

- Put the egg yolks, water, salt, and cayenne pepper into a stainless steel mixing
bowl and mix throughly with a wire whip.
- You need to cook the egg mixture, stirring constantly with a wire whip. The eggs
are done when they thicken and form ribbons when you roll the whip up and out. You
must be careful not to scramble the eggs.
- There are two ways to cook the eggs; directly over but about 6 inches above the
heat (gas stove only) or on a pot of boiling water (double boiler style). The latter is
better if you have never done this before.
- When eggs are done remove from heat.
- Whisk in the butter slowly (1 tsp. at a time) stirring the mixture constantly.
- Whisk in the lemon juice.

Additional Comments:

Recipe from Kelly Murphy, formerly of the Platte Canyon Grill>