Crabmeat and Artichokes

2 bay leaves
2 ounces white wine
1 cup Swiss cheese, grated
1/2 cup bread crumbs
Seasonings to taste
1 egg, beaten
6 artichoke bottoms
1 pound lump crabmeat
1/4 pound butter or margarine
1/2 bunch shallots, sliced thin
1 pinch cayenne pepper
1 pinch leaf thyme
1/2 cup heavy cream
1/2 cup sour cream
Salt and pepper, to taste
1 teaspoon lemon juice
Fresh basil leaves

Preheat oven 350F. Saute shallots, cayenne, thyme and bay leaves in butter for about 3 minutes. Add wine and crab meat. Fold in the beaten egg and bread crumbs. Roll crab meat mixture into 6 balls and place on top of artichoke rounds (bottoms). Sprinkle with grated cheese and bake in a 350 degree F oven for 10 minutes.

In small saucepan, heat cream over medium heat. Reduce in 1/4 cup, (Simmer 5-6 minutes), stirring occasionally. In a small bowl stir together the warm cream into the sour cream mixture and add the salt and pepper and 1 teaspoon lemon juice. Add mixture to sauce pan and reheat, correct seasonings. Top artichokes with Cream sauce.

Serves 6

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Cajun Country -- New Iberia, Louisiana