Crabmeat Yvonne | Louisiana Kitchen & Culture
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Crabmeat Yvonne Recipe courtesy of Galatoire's Restaurant, New Orleans, LA and The Pot & the Palette Cookbook Serves 6 | | Crabmeat Yvonne, from Galatoire's
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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
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