8 cooked artichoke bottom
Crab meat mixture: 10 oz king crab meat, 4 oz sliced mushrooms, 1 T. butter, 1/2 t chopped shallots, 1 c. milk, 1/4 c. cream, 3/4 c. dry white wine, 1/2 t. dry mustard, 1/4 t. paprika (not smoked), pepper and salt to taste.
Sauce Maison: 1 c. Bearnaise sauce, 1/4 c. tomato paste, 1/4 c. Parmesan cheese.
To make crab meat mixture, saute shallots and mushrooms in butter, taking care not to brown. Add paprika, then pour in wine. Bring to boil and reduce quantity in pan by half.
Put milks in saucepan and soak mustard in milk two minutes. Add salt, pepper and thyme. Bring mixture to boil and thicken with beurre manie. (Beurre manie is made by mixing equal pars of butter and flour. Bits of beurre manie can be whisked into a sauce until desired consistency is reached.) add the cream and crab meat gradually to sauce.
Put artichoke bottoms in lightly greased pan. Divide crab meat mixture equally and place on artichoke bottoms. Mix Sauce Maison ingredients and pour over top of filled artichoke bottoms. Put under hot broiler until brown.