Crab & artichoke egg puff with white wine sauce

Crab & Artichoke Egg Puff with White Wine Sauce recipe

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Recipe intro

Indulge in a delectable combination of flavors with this Crab & Artichoke Egg Puff with White Wine Sauce recipe. This elegant dish brings together succulent crab meat, tender artichoke hearts, and a creamy egg puff, all drizzled with a luscious white wine sauce. The rich flavors of the seafood and the tanginess of the artichokes perfectly complement each other, creating a delightful culinary experience. Impress your guests with this sophisticated appetizer or enjoy it as a special treat for yourself.

Keywords: crab, artichoke, egg puff, white wine sauce, elegant.

Crab & artichoke egg puff with white wine sauce details

Crab & artichoke egg puff with white wine sauce, recipe Rating: 4.8
Number of votes:126

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.

Serves:4