Crab & artichoke egg puff with white wine sauce recipe

Crab & Artichoke Egg Puff with White Wine Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Crab & Artichoke Egg Puff with White Wine Sauce recipe, a delightful fusion of flavors that will tantalize your taste buds. This dish combines succulent crab meat and tender artichoke hearts, enveloped in a fluffy egg puff and topped with a luscious white wine sauce. Perfect for a special brunch or elegant dinner, this recipe is sure to impress your guests with its unique combination of ingredients and exquisite presentation. Get ready to savor the rich flavors of the sea and the delicate notes of white wine in this unforgettable dish.

Keywords: crab, artichoke, egg puff, white wine sauce, recipe

Crab & artichoke egg puff with white wine sauce recipe details

Crab & artichoke egg puff with white wine sauce recipe, recipe Rating: 4.9
Number of votes:138

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

Instructions:

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