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Crab and Artichoke Egg Puff
Crab casserole. With a Bechamel Sherry Parsley Sauce.
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Prep Time : 20 Minutes Cook Time : 30 Minutes Yield : 12 |
Ingredients
- 5 beaten eggs
- 1/4 Cup flour
- 1/2 Teaspoon baking powder
- 8oz. cottage cheese
- 2 Cups grated jack cheese
- 4oz shredded crab or imitation
- crabmeat
- 6oz chopped artichoke hearts
- Add salt and pepper to taste
- White Wine Sauce:
- 2 tablespoons butter
- 1/2 cup white wine
- 1 tablespoon flour
- 1 cup Half & Half
- 2 tablespoons fresh parsley
Preparation
Combine all ingredients and mix well. Spray 4 individual bowls with cooking spray and divide mixture equally between bowls.
Bake in a preheated oven at 350° for approximately 30 minutes or until golden brown. Serve on a garnished platter with Curried Fruit drizzled with White Wine Sauce.
White Wine Sauce:
Combine wine and butter in saucepan and bring to a boil. Add flour gradually while whisking briskly. Remove from heat and add Half & Half then whisk until smooth. Fold in fresh parsley.
Drizzle over puffs and serve as described above.
Bake in a preheated oven at 350° for approximately 30 minutes or until golden brown. Serve on a garnished platter with Curried Fruit drizzled with White Wine Sauce.
White Wine Sauce:
Combine wine and butter in saucepan and bring to a boil. Add flour gradually while whisking briskly. Remove from heat and add Half & Half then whisk until smooth. Fold in fresh parsley.
Drizzle over puffs and serve as described above.
