Artichoke Crab Entrée Recipe


MethodMain Ingredient


 Finely chopped green onions and tops1 Tablespoon
 Garlic1 Clove (5 gm), minced
 Bay leaves2 Small, crushed
 Butter/Margarine1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Pepper1 Dash
 Canned clam juice12 Ounce (1 Can)
 Canned crab meat7 1⁄2 Ounce, drained, flaked and cartilage removed (1 Can)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Gruyere cheese1 Ounce (1 Triangle)

Nutrition Facts

Serving size: Complete recipe

Calories 1271 Calories from Fat 605

% Daily Value*

Total Fat 69 g105.9%

Saturated Fat 40 g199.8%

Trans Fat 0 g

Cholesterol 367.1 mg

Sodium 3603.5 mg150.1%

Total Carbohydrates 92 g30.6%

Dietary Fiber 33.3 g133.3%

Sugars 7.2 g

Protein 78 g155.8%

Vitamin A 57.6% Vitamin C 128.7%

Calcium 100% Iron 58.9%

*Based on a 2000 Calorie diet


Prepare, cook, and drain artichokes as directed above.
Cut off and discard remaining top fourth of artichokes, trim stems so artichokes sit flat, and remove center leaves and'chokes.
Place artichokes in an 8x8x2-inch baking dish.
In medium skillet cook green onion, garlic, and bay leaves in butter or margarine till onion is tender but not brown.
Blend in flour and pepper.
Add clam juice; cook quickly, stirring constantly, till mixture thickens and bubbles.
Stir in crab meat, Parmesan cheese, and dry white wine.
Spoon crab mixture into the artichokes.
Slice Gruyere cheese into 4 triangles; place 1 triangle atopeach artichoke.
Pour boiling water into baking dish around artichokes to depth of 1/2 inch.
Cap loosely with foil.
Bake at 375° till heated through, 25 to 30 minutes