Ingredients

2 pounds fresh backfin lump crabmeat

6 fresh artichoke bottoms, boiled and sliced

1 pound fresh portabella mushrooms, sliced

1/2 cup clarified butter

Salt and white pepper to taste

Preparation

  1. In a large skillet, saute the mushrooms, then add the artichoke bottoms and crabmeat.
  2. Saute gently until heated thoroughly. Season with salt and white pepper.
  3. Garnish with finely chopped parsley. Serve over toast points and with a lemon wedge.