This week on Louisiana Eats! we'll go back to school with three different experts. Dr. Tim Harlan of Tulane Medical Center explains how his graduate students are teaming up with chefs from nationally renown culinary school, Johnson & Wales.
6 tablespoons butter 1 lb. Lump crabmeat 8 - 10 button mushrooms, thinly sliced 1 bunch green onions thinly sliced 1 8 oz can of artichoke bottoms, thinly sliced Salt & pepper to taste
Heat butter in skillet. On a medium high heat, saute mushrooms in butter until they release their juices. Add green onions and artichoke bottoms and stirring carefully until heated through. Carefully stir in crab, trying to keep lump meat as whole as possible. Season to taste and serve.