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Crab Stuffed Artichokes Recipe
|Canned crabmeat||13 Ounce (2 Can)|
|Processed swiss cheese||1 Cup (16 tbs), cubed|
|Green pepper||1⁄3 Cup (5.33 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
Serving size: Complete recipe
Calories 1737 Calories from Fat 1059
% Daily Value*
Total Fat 118 g182%
Saturated Fat 23.7 g118.3%
Trans Fat 0 g
Cholesterol 485.6 mg
Sodium 6635.2 mg276.5%
Total Carbohydrates 87 g29.1%
Dietary Fiber 40.6 g162.6%
Sugars 10.2 g
Protein 98 g197%
Vitamin A 22.5% Vitamin C 215.4%
Calcium 105.8% Iron 56.3%
*Based on a 2000 Calorie diet
Be careful not to overcook; they should be firm enough to hold together.
Drain crabmeat; break into chunks.
Toss with cheese, green pepper, onion and salt.
Add mayonnaise and lemon juice to crab mixture; toss lightly.
Remove small center leaves and chokes from artichokes.
Fill the cup of the artichoke with the crab salad.
Place in large casserole.
Pour hot water around artichokes to a depth of 1 inch.
Cover and bake at 375° for about 35 minutes.