Crabmeat Yvonne
Dear SOS: Over the years, on a number of trips to New Orleans, I always return to Galatoire’s for the Crabmeat Yvonne. This has been on the menu for decades and is beyond delicious. Can you obtain this recipe?
David Porter
Pacific Palisades
Dear David: According to the chef, Justin Frey, this is a very popular dish. It’s named after Yvonne Galatoire Wynne. For a quicker recipe, you might want to use good quality canned artichoke bottoms. And be sure to use lump crabmeat.
Remove the outer leaves from the artichokes. Cut off the stems and scoop out the chokes. Rub a lemon half over the cleaned artichoke bottoms, then place the bottoms in a bowl of cold water with the juice from the remaining lemon half.
Bring a medium pot of water to boil. Add the salt, then the artichoke bottoms and simmer until fork-tender, about 15 minutes. Drain and thinly slice.
Heat the butter in a large skillet over medium heat until melted; continue heating until the butter turns golden brown, about 10 minutes. Add the mushrooms and cook until the mushrooms have softened and released their moisture, about 10 minutes. Add the onions and cook until most of the liquid has evaporated from the skillet, about 5 minutes. Stir in the vinegar and lemon juice. Stir in the crabmeat and season to taste with salt and pepper. Stir in the sliced artichokes and cook gently until heated through, 5 minutes.
Serve over toast points; garnish the plates with the parsley and lemon wedges.
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