Artichoke Bottoms Stuffed With Crabmeat Au Gratin Recipe

Name: Artichoke Bottoms Stuffed With Crabmeat Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 tsp. salt; Cayenne pepper

Servings: persons

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
1/4 tsp. salt
Cayenne pepper

1
["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 450u00b0 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"]

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Artichoke Bottoms Stuffed with Crabmeat Au Gratin, 2 (14 ounce) cans Artichoke bottoms, 1 cup prepared Hollandaise sauce, 1 lb. backfin crabmeat, picked, and more.

Yes, Artichoke Bottoms Stuffed With Crabmeat Au Gratin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Bottoms Stuffed With Crabmeat Au Gratin

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