• Tommy Centola

Crabmeat and Artichoke from Masson’s Restaurant

Updated: Jan 4

Masson’s Restaurant was located by the lakefront in New Orleans. To get to the restaurants on West End, you would have to pass by Masson’s. The menu was French with a Creole influence only in its seasonings. It was apopular restaurants in the 60’s and 70’s. But as the new Creole Bisto’s started opening in the 80’s, few people were traveling to the lakefront for Formal dining.

Crabmeat and Artichoke

1/4 lb. Margarine or Butter 1/4 cup Green Onions sliced thin 2 Bay Leaves Pinch Cayenne Pepper Pinch Thyme 1/4 cup White Wine 1 lb. Lump Crabmeat 1 Egg beaten 1/2 cup Fine Breadcrumbs 6 Artichoke Bottoms 1 cup Swiss Cheese grated 1 1/2 cups Hollandaise Sauce

Preheat oven to 350 degrees.

Saute green onions, bay leaves, cayenne pepper, and thyme in melted butter for 3 minutes. Add wine and crabmeat; flod in egg and breadcrumbs. Mold into 6 balls. Place artichoke bottoms in buttered ovenproof dish; top with crabmeat mixture. Sprinkle with grated cheese and bake in oven for 10 minutes. Top with Hollandaise sauce and serve immediately.

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