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Muy Caliente

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http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-986187.mp3

Crab Yvonne

Serves 6

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.

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Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.