Crabmeat Ravigote

Description
Cream sauce meets Hollandaise in this delightful holiday dish.
 * From Southern Living
 * Contributed by Catsrecipes Y-Group
 * Yield: 8 servings.

Ingredients

 * 1 frozen patty shell, thawed
 * 6 egg yolks
 * 1 cup butter
 * juice of 1 lemon
 * dash hot sauce
 * ¼ teaspoon salt
 * 2 tablespoons butter
 * 3 tablespoons all-purpose flour
 * 1¾ cups milk
 * ½ teaspoon salt
 * ¼ teaspoon white pepper
 * 1 pound fresh lump crabmeat
 * 3 tablespoons chopped green onion
 * 3 tablespoons finely chopped fresh parsley
 * fresh parsley sprigs
 * chopped pimento

Directions

 * 1) Roll patty shell out to ⅛-inch thickness on a lightly floured surface.
 * 2) Cut into 16 leaf shapes.
 * 3) Place on a lightly greased baking sheet, and bake at 350°F for 5 to 8 minutes or until lightly browned.
 * 4) Set pastry leaves aside.
 * 5) Combine egg yolks and 1 cup butter with a wire whisk in top of double boiler bring water to a boil (water in bottom should not touch top pan).
 * 6) Reduce heat to low; cook, stirring constantly until butter melts.
 * 7) Remove pan from water, and stir rapidly 2 minutes.
 * 8) Stir in lemon juice, 1 teaspoonful at a time; add hot sauce and salt.
 * 9) Place over boiling water; cook, stirring constantly, 2 to 3 minutes or until thickened and bubbly.
 * 10) Immediately remove from heat.
 * 11) Melt 2 tablespoons butter in a heavy saucepan; add flour and cook 1 minute, stirring constantly.
 * 12) Gradually add milk; cook over medium heat, stirring constantly until thickened.
 * 13) Stir in ½ teaspoon salt and white pepper.
 * 14) Add cream sauce to mixture in double boiler.
 * 15) Gently fold in crabmeat, green onion, and chopped parsley.
 * 16) Spoon into individual serving dishes, and garnish with pastry leaves, parsley sprigs and pimiento.