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Crab Stuffed Artichokes

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Ingredients
  Artichokes 5 Medium
  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
  Salt 1 Teaspoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
Directions

Cook artichokes.
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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Seafood

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