Crabmeat Sardou @ Tommy's Cuisine
The idea is simple and good. Remove the poached eggs from the classic breakfast dish eggs Sardou, and replace it with a pile of warm crabmeat. Everything else remains the same: the artichoke bottoms, the creamed spinach in them, and the hollandaise sauce over everything. All those flavors are great together, as long as there's enough crabmeat to be the main ingredient. The dish was created at Galatoire's a long time ago, but their longtime chef Prudence Milton spent a lot of time at Tommy's, and so has his great crabmeat Sardou. It works as a light entree or a heavy appetizer.
