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Crab-Stuffed Artichoke Appetizer

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  Artichokes 2 Small (About 8 Ounces Each, Prepared For Cooking)
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sour cream 2 Tablespoon
  Mayonnaise 4 Teaspoon
  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

To Prepare Artichokes: 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.
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.

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Crab-Stuffed Artichoke Appetizer Recipe