Crab-Filled Artichoke Bottoms With Mornay Sauce

Name: Crab-Filled Artichoke Bottoms With Mornay Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Artichoke Bottms; 6 large artichokes; 2 lemon wedges; 4 cups water; 1/4 cup lemon juice; 1 teaspoon salt; 2 tablespoons olive oil; Crab Filling; 1 lb cooked crabmeat; 1/4 cup minced scallion; 1 teaspoon minced fresh dill; 1 tablespoon lemon juice; salt and pepper; Mornay Sauce; 1/4 cup heavy cream; 1 egg yolk; 1 1/2 tablespoons butter; 1 1/2 tablespoons flour; 11 1/4 cups milk, scalded; 1/4 cup grated gruyere cheese; 1/4 cup grated parmesan cheese; salt and white pepper; 1 pinch nutmeg

Servings: persons

Artichoke Bottms
6 large artichokes
2 lemon wedges
4 cups water
1/4 cup lemon juice
1 teaspoon salt
2 tablespoons olive oil
Crab Filling
1 lb cooked crabmeat
1/4 cup minced scallion
1 teaspoon minced fresh dill
1 tablespoon lemon juice
salt and pepper
Mornay Sauce
1/4 cup heavy cream
1 egg yolk
1 1/2 tablespoons butter
1 1/2 tablespoons flour
11 1/4 cups milk, scalded
1/4 cup grated gruyere cheese
1/4 cup grated parmesan cheese
salt and white pepper
1 pinch nutmeg

1
Artichoke Bottoms: Snap off artichoke stems. Snap off tough outer leaves and cut off tender inner leaves. Trim reamaining green parts with veggie peeler. Rub exposed surfaces with lemon wedges to prevent discoloration.
2
Bring water, lemon juice, salt and olive oil to boil. Add artichokes and boil until tender, about 20 minutes. Remove artichokes and cok. reserving water. When cool enough to handle, remove chokes with spoon and return bottoms to cooking water t keep warm until ready to fill.
3
Crab Filling: Mix all ingredients and set aside.
4
Mornay Sauce: Beat cream and egg yolk until well comnbined.
5
Melt butter over medium-low heat in small saucepan. Stir in flour and cook 2 minutes, stirring constantly and taking care not to burn. Add milk and brin to gentle boil over medium-high heat while stirring. Lower heat and simmer 1 minute. Stir in Gruyere and half the Parmesan and cook, stirring, until cheeses melt. Salt and peper to taste and add nutmeg. Remove from heat and beat in cream-egg mixture. Stir 1/4c sauce into crab mixture.
6
To Assemble: Line baking sheet with foil and butter it. Place warm artichoke bottoms on baking sheet and divide crab mixture among them. Spoon Mornay sauce over and sprinkle with remainig Parmesan. Broil 4 inches from heat for 4 minutes, until heated through and nicely browned.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: Artichoke Bottms, 6 large artichokes, 2 lemon wedges, 4 cups water, and more.

Yes, Crab-Filled Artichoke Bottoms With Mornay Sauce 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.

That's it — enjoy your meal!