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Crabmeat Yvonne
Chef Brain Landry
Galatoire’s
New Orleans, LA.
Our rich, decadent, versatile Yvonne garnish was named for Yvonne Galatoire Wynne, Justin Galatoire’s stately, elegant daughter, who devoted herself to Galatoire's and served as front cashier and president of the restaurant (mid 1930s to the mid 1990s).
When using crawfish tails use only fresh ones. Frozen ones will impart an undesirable gray hue.
6 Servings
6 fresh artichokes
Juice from one lemon
1 recipe Meuniere Butter (more...)
1 pound domestic button mushrooms, sliced
1 bunch scallions (white and green parts), chopped
1 pound jumbo lump crabmeat, cleaned or 2 pounds peeled fresh crawfish tails
Salt and freshly ground pepper to taste
Lemon quarters for garnish (if desired) |
Bring 2 quarts of water and the lemon juice to a boil in a large saucepan. Remove all the leaves and the fuzzy centers from the artichokes.
Place the trimmed artichoke bottoms in the water; reduce the heat, and simmer, covered, about 20 minutes until tender.
Drain and dry with paper towels. Cut the artichoke bottoms into quarters.
Heat the Meuniere Butter in a large skillet over medium heat. Add the mushrooms, artichokes and scallions and sauté.
Gently fold in the crabmeat or crawfish. Add salt and pepper to taste and continue to sauté until the crabmeat is heated through.
Remove from heat. Serve immediately.
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