Crab Legs Louis
- 10 small artichoke bottoms
- 40 pieces crab legs
- Sherry wine
- 10 small rounds toast
- Newburg Sauce
- 5 tablespoons Hollandaise Sauce
Heat artichoke bottoms in a little butter. Saute crab legs in butter and a little sherry wine. Use 5 shirred egg dished and place 2 rounds of toast in the bottom of each, and artichoke bottoms on the toast. Next put 4 crab legs (8 pieces) on each artichoke. Pour 1 spoonful Hollandaise Sauce over crab meat. Serve with Mark Hopkins Newburg Sauce.
Mark Hopkins Newburg Sauce:
Simmer for 5 minutes, 2 tablespoons sweet butter, 4 sliced shallots, 2 chopped parsley stems, pinch thyme and a half a bay leaf. Then add 1 1/2 cup sherry wine and 1 1/3 cups 40% cream; boil 5 minutes (be patient, you rascal). Strain through muslin cloth. Season to taste.
Mark Hopkins Newburg Sauce:
Simmer for 5 minutes, 2 tablespoons sweet butter, 4 sliced shallots, 2 chopped parsley stems, pinch thyme and a half a bay leaf. Then add 1 1/2 cup sherry wine and 1 1/3 cups 40% cream; boil 5 minutes (be patient, you rascal). Strain through muslin cloth. Season to taste.
Submitted by May 24, 2009
15 min
30 min
45 min