Categories: Appetizers 
      Yield: 1 servings 
  
    1/2 tb Oil 
      2 tb Green Onions(Chopped) 
      1 oz Crabmeat 
      1 oz Cream (Heavy - 32% M.F.) 
    1/2 ts Italian Herbs 
      1    Artichoke Bottom (cooked) 
    1/4 c  Mushrooms (Sliced) 
      1 oz White Wine 
      1 pn Salt & White Pepper 
      3 tb Hollandaise-recipe to 
           -follow 
 
-----------------------------SAUCE HOLLANDAISE----------------------------- 
      1    Egg Yolk 
      2 oz Butter (Melted) 
           Cayenne Pepper to taste 
    1/2 ts White Wine 
    1/8 ts Lemon Juice 
  
  Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute 
  until softened. Add crab, wine and herbs, cook over medium heat until 
  wine has reduced by 2/3. Add cream and cook until sauce thickens to 
  sauce consistency. Season with salt and white pepper. 
   
  Sauce Hollandaise 
   
  Place egg yolk in a stainless steel bowl, add wine. Place bowl over 
  pot of water, rolling at a gentle simmer. Whisk mixture constantly 
  until it starts to thicken. Remove bowl from heat, and SLOWLY whisk 
  in melted butter. Finish with lemon juice. 
   
  Assembly: 
   
  Place Artichoke bottom in center of plate. Fill with crab mixture. 
  Spoon hollandaise sauce over top. Brown with broiler in oven, if 
  desired.