Artichoke Crab Entree
|Finely chopped green onion with tops||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Bay leaves||2 Small, crushed|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Clam juice||12 Ounce (1 Can)|
|Crab meat||7 1⁄2 Ounce, drained, flaked and cartilage removed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Gruyere cheese||1 Ounce (1 Triangle)|
Prepare, cook, and drain artichokes.
Cut off and discard remaining top fourth of artichokes, trim stems so artichokes sit fiat, and remove center leaves and chokes.
Place artichokes in an 8x8x2-inch baking dish.
In medium skillet cook green onion, garlic, and bay leaves in butter or margarine till onion is tender but not brown.
Blend in flour and pepper.
Add clam juice; cook quickly, stirring constantly, till mixture thickens and bubbles.
Stir in crab meat, Parmesan cheese, and dry white wine.
Spoon crab mixture into the artichokes.
Slice Gruyere cheese into 4 triangles; place 1 triangle atop each artichoke.
Pour boiling water into baking dish around artichokes to depth of 1/2 inch.
Cap loosely with foil.
Bake at 375Â° till heated through, 25 to 30 minutes.