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Crab Stuffed Artichoke Appetizer Recipe
|Artichokes||16 Ounce, prepared for cooking (2 Small Ones)|
|Sour cream||2 Tablespoon|
|Mayonnaise||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped chives||1 Tablespoon (Fresh / Frozen)|
|Chili sauce||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Prepared horseradish||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Dijon style mustard||1⁄2 Teaspoon|
|Hot sauce||1 Dash|
|Crab meat||4 Ounce, drained (Canned / Frozen, Thawed)|
Serving size: Complete recipe
Calories 521 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 29.9 mg
Sodium 1687.5 mg70.3%
Total Carbohydrates 53 g17.8%
Dietary Fiber 25.2 g100.7%
Sugars 7.3 g
Protein 35 g69.5%
Vitamin A 18.7% Vitamin C 119.1%
Calcium 25.6% Iron 35.9%
*Based on a 2000 Calorie diet
Pour about 3 inches water into saucepan (not aluminum or cast-iron) that is just large enough to hold artichokes snugly; add lemon juice and salt and stand artichokes upright in pan.
Cover pan and let simmer until bases of artichokes can be pierced easily with a fork, about 35 minutes.
Remove artichokes from liquid and stand upside down to drain.
When artichokes have drained thoroughly, cut each in half lengthwise; remove and discard choke and tough outer leaves.
In medium bowl combine all ingredients for filling except crab meat; stir in crab meat, stirring until thoroughly coated with dressing.
Stuff each artichoke half with 1/4 of the filling; transfer to serving plate, cover with plastic wrap, and refrigerate until well chilled.