Artichoke Bottoms Stuffed With Crabmeat Au Gratin

• 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:
2. Directions:
3. 1.tn bowl combine the Hollandaise sauce, crabmeat, red bell pepper and lemon zest. Set aside.
4. 2.temove the artichokes from the can and drain on paper towel.
5. 3.till each artichoke bottom with crabmeat mixture and top with the Monterrey Jack cheese.
6. 4.tprinkle a dash of cayenne pepper on top.
7. 5.take in 450u0b0 oven for 15 minutes or until cheese is melted and golden brown.
8. Makes 10-14 artichoke bottom appetizers.
9. Serves 6 as an appetizer or first course.
10. For Hollandaise Sauce:
11. Directions:
12. 1.tn a heatproof bowl, place the egg yolks and whisk in the vinegar and cream
13. 2.tdd a pinch of salt and dash of cayenne pepper
14. 3.tlace the bowl over a pot of very hot water, being sure the water does not boil.
15. 4.thisk the egg yolk mixture until it is thick like a heavy cream.
16. 5.tdd the butter, a little at a time, whisking constantly to blend.
17. 6.tnce all the butter is incorporated into the mixture, whisk in the lemon juice.
18. 7.to keep warm, cover with foil and keep bowl over pot of warm water.
19. Makes 1 cup

gratin, bottoms, hollandaise sauce, backfin crabmeat, red pepper, lemon zest, cayenne pepper, cheese, hollandaise sauce, egg yolks, champagne vinegar, milk, butter, lemon juice, ubc, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/artichoke-bottoms-stuffed-with-crabmeat-au-gratin-1216023 (may not work)