Crab & artichoke egg puff with white wine sauce recipe
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.
Reference: Crab & artichoke egg puff with white wine sauce recipe
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