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.
Is it possible that the fastest way to neighborhood revitalization in New Orleans is through the stomach? That seems to be the story these days along the Freret Street commercial corridor, a historic but long-neglected and under-loved shopping district that has blossomed into the city's newest restaurant row.