Advertisement
YOU ARE HERE: LAT HomeCollections

Dinner Tonight! | THE LIGHTER SIDE

March 07, 2001|DONNA DEANE | TEST KITCHEN DIRECTOR

After seeing the beautiful king crab legs at my seafood market, I decided to make a dish featuring my favorite crab combination-crab meat with artichokes.

This is a great dish for a special Sunday brunch or a light dinner. I used an egg substitute instead of real eggs and just a smidgen of butter for flavor to reduce the fat. A sauce of low-fat sour cream with mustard and tarragon ties the dish together.

Be sure to wear gloves when removing the meat from the shell. The spines on the shell can cut your hands.

Steamed Artichokes With Crab Meat and Tarragon Cream

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes

1/2 cup light sour cream

1 clove garlic, minced

1 tablespoon minced tarragon

1 teaspoon Dijon mustard

1/2 teaspoon salt

1 king crab leg, about 1/2 pound

4 artichokes

2 teaspoons butter

1 tablespoon minced shallot

2 cups egg substitute (equivalent to 8 eggs)

Combine the sour cream, garlic, tarragon, mustard and salt. Cover and let the sauce stand.

Remove crab meat from the leg and cut it up into bite-size pieces. Cover the meat and set it aside.

Trim the tops and stems of the artichokes. Stand the artichokes upright in the top of steamer and steam them until a leaf easily pulls out of the artichoke, about 45 minutes. Remove the artichokes from the steamer. When they're cool enough to handle, remove the leaves and discard them, then scoop out the chokes with a spoon. Cover the artichoke bottoms until serving.

Heat the butter in a nonstick skillet over medium heat until melted. Add the shallot and cook lightly, about 1 minute. Stir in the crab meat and cook it until the crab is hot through, 1 to 2 minutes. Pour the eggs over the crab meat. Let the eggs begin to set around the edges and gently stir until eggs are set.

Place an artichoke bottom on each plate and spoon over each the cooked crab, eggs and a dollop of the tarragon cream.

4 servings. Each serving: 230 calories; 1,183 mg sodium; 23 mg cholesterol; 9 grams fat; 3 grams saturated fat; 16 grams carbohydrates; 24 grams protein; 6.63 grams fiber.

*

Tea towel from Sur La Table stores.

Advertisement
Los Angeles Times Articles
|
|
|