Artichokes With Crab Stuffing Recipe
Ingredients
| Crab meat | 2 6 1/2 Ounce, drained | |
| 1 cup cubed process Swiss cheese | ||
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Salt | 1 Teaspoon | |
| 1/2 cup mayonnaise or salad dressing | ||
| Lemon juice | 2 Teaspoon | |
| 5 cooked medium artichokes | ||
Directions
Break crab meat in chunks; toss with cheese, green pepper, onion, and salt.
Blend mayonnaise and lemon juice; add to crab mixture and toss lightly.
Remove small center leaves of each artichoke, leaving a cup.
Carefully remove choke.
Fill artichokes with crab salad; place in large casserole or baking dish.
Pour hot water around artichokes to depth of 1 inch.
Cover and bake in moderate oven (375°) about 35 minutes or until heated thoroughly.
Blend mayonnaise and lemon juice; add to crab mixture and toss lightly.
Remove small center leaves of each artichoke, leaving a cup.
Carefully remove choke.
Fill artichokes with crab salad; place in large casserole or baking dish.
Pour hot water around artichokes to depth of 1 inch.
Cover and bake in moderate oven (375°) about 35 minutes or until heated thoroughly.
Chef
