Crabmeat Yvonne | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Create a flavorful meunière butter with browned butter and lemon juice, then sauté mushrooms, artichokes, and scallions before adding crabmeat for a delicious dish inspired by Galatoire's in New...
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Ingredients
- 1 pound unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 6 fresh artichokes
- juice of 1 lemon (about 3 tablespoons)
- 1 pound button mushrooms
- 1 bunch scallions, chopped
- 1 pound jumbo Louisiana lump crabmeat, cleaned
- lemon quarters, for garnish (optional)
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Crabmeat Yvonne | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com