Crab Stuffed Artichokes
|Canned crab meat||13 Ounce (2 Cans, 6 1/2 Ounce Each / 2 Cups)|
|Cubed process swiss cheese||1 Cup (16 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Cooked artichokes||5 Medium|
Drain crab meat; break in chunks; toss with cheese, green pepper, onion, and 1 teaspoon salt.
Add mayonnaise and lemon juice to crab mixture; toss lightly.
Remove small center leaves and choke of each artichoke, leaving a cup.
Fill artichokes with crab salad; place in large casserole.
Pour hot water around artichokes to depth of 1 inch.
Cover; bake at 375° about 35 minutes.