Artichoke Crab EntrÃ©e
|Finely chopped green onions and 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)|
|Canned clam juice||12 Ounce (1 Can)|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked and cartilage removed (1 Can)|
|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 as directed above.
Cut off and discard remaining top fourth of artichokes, trim stems so artichokes sit flat, 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 atopeach artichoke.
Pour boiling water into baking dish around artichokes to depth of 1/2 inch.
Cap loosely with foil.
Bake at 375° till heated through, 25 to 30 minutes