1889 WhiteGate Inn & Cottage

Asheville, North Carolina

Specialty Recipe

Crab & Artichoke Egg Puff with White Wine Sauce

Ingredients for Egg Puff:

5 beaten eggs

1/4 cup flour

1/2 Teaspoon baking powder

8 ounces cottage cheese

2 cups grated Jack cheese

4 ounces shredded crab or imitation crabmeat

6 ounces chopped artichoke hearts

Salt and pepper to taste

Ingredients for White Wine Sauce:

2 Tablespoons butter

1/2 cup white wine

1 Tablespoon flour

1 cup Half & Half

2 Tablespoons fresh parsley

Preheat oven to 350 degrees.

Egg Puff: Combine eggs, flour, baking powder, cheese, crabmeat, artichoke hearts, salt and pepper and mix well. Spray 4 individual bowls with cooking spray and divide mixture equally between bowls. Bake in a preheated oven at 350 degrees for approximately 30 minutes or until golden brown. Serve on a garnished platter with Curried Fruit drizzled with White Wine Sauce.

White Wine Sauce: Combine wine and butter in saucepan and bring to a boil. Add flour gradually while whisking briskly. Remove from heat and add Half & Half then whisk until smooth. Fold in fresh parsley. Drizzle over puffs and serve as described above.

Serves: 4

• WhiteGate Inn on VirtualCities.com
• 1889 WhiteGate Inn & Cottage Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)