The verdant creamy spinach, lumps of white crabmeat, and golden hollandaise sauce make this dish as visually appealing as it is delicious. Though it is available at any time, Crabmeat Sardou (a very exciting variation on Eggs Sardou) is immensely popular with Galatoire's Sunday brunch crowd. If their preferences are an accurate indication, this dish is particularly good when washed down with generous amounts of champagne and peals of laughter.
12 Artichokes Juice of 1 lemon 1 recipe hollandaise sauce 1 recipe creamed spinach 1/2 cup clarified butter 2 pounds jumbo lump crabmeat, cleaned
In a large pot, submerge the artichokes in water, add the lemon juice, and boil for approximately 30 minutes, or until the stems are tender.
Allow the artichokes to cool and peel all of the exterior leaves from the artichoke hearts.
Using a spoon or your thumb, remove and discard the chokes, leaving only the bottoms. Cut the excess stems off the bottoms so they sit flat.
While waiting for the artichokes to cook and cool, prepare the hollandaise sauce and the creamed spinach. Set aside.
Add the clarified butter to a medium sauté pan over medium heat. Add the crabmeat and stir, taking car not to break the lumps. Sauté for 3 minutes, or until the crabmeat is heated through. Remove from the heat.
Spoon equal portions of the creamed spinach onto 6 dinner plates. Place 2 artichoke bottoms into each bed of spinach. Remove the crabmeat from the pan with a slotted spoon in order to drain excess butter. Discard the excess butter. Divide the crabmeat into equal portions and place it into the cavities of the artichoke bottoms. Top the crabmeat with a generous portion of hollandaise sauce. Serve immediately.