Yield: 6 servings 6 artichokes 1 pound mushrooms, sliced 1/2 cup clarified butter 2 pounds backfin lump crabmeat Salt and ground white pepper 1/4 cup parsley, chopped fine 6 lemon wedges Bring a large pot of water to a boil. Read More …
Galatoire’s Restaurant Crabmeat Yvonne