Our Crabmeat Yvonne was named for Justin Galatoire’s stately, elegant daughter, who devoted herself to Galatoire’s from the late 1930s through 2000, serving as front cashier and later as president of the restaurant. It can be used as a garnish for fish, meat, or poultry or it can be enjoyed on its own, as we suggest here. Crawfish Yvonne is a wonderful alternative (see Variation). The artichokes can be prepared up to one day in advance, making the dish a breeze to prepare when entertaining.—Melvin Rodrigue
For the Meunière butter
1 pound salted butter
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
For the crabmeat
6 fresh artichokes
Juice of 1 lemon
1 recipe Meunière Butter
1 pound domestic button mushrooms, sliced
1 bunch scallions (white and green parts), chopped
1 pound jumbo lump crabmeat, cleaned
Lemon quarters, for garnish (optional)
Make the Meunière butter
1. In a medium saucepan over medium heat, melt the butter, whisking constantly, for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color.
2. Remove the pan from the heat and continue to whisk slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.
Make the crabmeat
1. In a large pot, submerge the artichokes in water, add the lemon juice, and boil for approximately 30 minutes, until the stems are tender.
2. Allow the artichokes to cool and peel all of the exterior leaves from the artichoke hearts. Using a spoon or your thumb, remove and discard the chokes, leaving only the bottoms. Cut the bottoms into slices. Set aside.
3. In a large skillet over medium heat, heat the Meunière Butter. Add the mushrooms, artichokes and scallions and saute. Gently fold in the crabmeat and continue to saute until the crabmeat is heated through. Remove from the heat.
4. Garnish with lemon quarters, if desired. Serve at once.
Variation: For Crawfish Yvonne, simply substitute 2 pounds of peeled fresh crawfish tails for the crabmeat.
Recipe © 2005 by Galatoire’s Restaurant All rights reserved.