Stuffed Artichoke Bottoms Or Mandarin Baskets Recipe
Ingredients
| Mandarin orange | 2 Can (10oz) | |
| Crab meat | 1 Can (10oz), shredded | |
| Celery | 1/4 Cup (16 tbs), diced | |
| Green onions | 2 Small, thinly sliced | |
| Green pepper | 1 To taste, thinly sliced | |
| Parsley | 1 Tablespoon, chopped | |
| Cucumber | 1 , thinly sliced | |
| Mayonnaise | 3/4 Cup (16 tbs) (Dressing:) | |
| Sour cream | 1/2 Cup (16 tbs) (Dressing:) | |
| Lemon juice | 2 Tablespoon (Dressing:) | |
| Horseradish | 1 Teaspoon (Dressing:) | |
| Capers for garnish | ||
| Salt and hot red pepper to taste | ||
| Salt and hot red pepper to taste | ||
Directions
In a large mixing bowl, combine the salad ingredients, except the artichoke bottoms or mandarin orange shells.
In a separate bowl, combine the dressing ingredients, blending well.
Stir in the salad ingredients, mixing gently but thoroughly.
Fill the artichoke bottoms or mandarin orange shells with the mixture.
Top with a sprinkling of capers.
Chill.
Serve cold.
In a separate bowl, combine the dressing ingredients, blending well.
Stir in the salad ingredients, mixing gently but thoroughly.
Fill the artichoke bottoms or mandarin orange shells with the mixture.
Top with a sprinkling of capers.
Chill.
Serve cold.
Chef
