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Crab and Artichoke Egg Puff

Crab casserole. With a Bechamel Sherry Parsley Sauce.
Recipe chef is 1889 WhiteGate Inn in
Recipe courtesy of 1889 WhiteGate Inn & Cottage
Prep Time : 20 Minutes
Cook Time : 30 Minutes
Yield : 12
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Ingredients
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
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.