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Crab Stuffed Artichoke Appetizer

Diet.Guru's picture
For artichokes
  Artichokes 16 Ounce, prepared for cooking (2 Small Ones)
For filling
  Sour cream 2 Tablespoon
  Mayonnaise 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Chopped chives 1 Tablespoon (Fresh / Frozen)
  Chili sauce 2 Teaspoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Prepared horseradish 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Dijon style mustard 1⁄2 Teaspoon
  Hot sauce 1 Dash
  Crab meat 4 Ounce, drained (Canned / Frozen, Thawed)

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.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 521 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.6%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 29.9 mg10%

Sodium 1687.5 mg70.3%

Total Carbohydrates 53 g17.8%

Dietary Fiber 25.2 g100.7%

Sugars 7.3 g

Protein 35 g69.5%

Vitamin A 18.7% Vitamin C 119.1%

Calcium 25.6% Iron 35.9%

*Based on a 2000 Calorie diet

Crab Stuffed Artichoke Appetizer Recipe