Crab & artichoke egg puff with white wine sauce

Crab & Artichoke Egg Puff with White Wine Sauce recipe

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Ingredients for Egg Puff:
5 beaten eggs
1/4 cup flour
1/2 Teaspoon baking powder
8 ounces cottage cheese
2 cups grated Jack cheese
4 ounces shredded crab or imitation crabmeat
6 ounces chopped artichoke hearts
Salt and pepper to taste
Ingredients for White Wine Sauce:
2 Tablespoons butter
1/2 cup white wine
1 Tablespoon flour
1 cup Half & Half
2 Tablespoons fresh parsley

Preheat oven to 350 degrees.

Egg Puff:Combine eggs, flour, baking powder, cheese, crabmeat, artichoke hearts, salt and pepper and mix well. Spray 4 individual bowls with cooking spray and divide mixture equally between bowls. Bake in a preheated oven at 350 degrees 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.


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