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Crab-Stuffed Artichoke Appetizer Recipe
|Artichokes||2 Small (About 8 Ounces Each, Prepared For Cooking)|
|Lemon juice||1 Tablespoon|
|Sour cream||2 Tablespoon|
|Chopped chives/Frozen chives||1 Tablespoon|
|Chili sauce||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Prepared horseradish||1 Teaspoon|
|Dijon style mustard||1⁄2 Teaspoon|
|Hot sauce||1 Dash|
|Canned crab meat||4 Ounce, drained, thawed or frozen|
Serving size: Complete recipe
Calories 423 Calories from Fat 216
% Daily Value*
Total Fat 24 g37.6%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 129.9 mg
Sodium 2101 mg87.5%
Total Carbohydrates 32 g10.6%
Dietary Fiber 14.5 g58.1%
Sugars 5.3 g
Protein 26 g51.4%
Vitamin A 18.1% Vitamin C 80.5%
Calcium 16.9% Iron 21.8%
*Based on a 2000 Calorie diet
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.
To Prepare Filling: 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.
Variation: Substitute plain low-fat yogurt for the sour cream; reduce Optional Exchange to 10 calories.