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Crabmeat In Artichoke Bottoms

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Ingredients
  Artichoke bottoms 44 Ounce
  Crabmeat 3⁄4 Pound, canned or frozen
  Mayonnaise 1⁄2 Cup (8 tbs)
  Celery 1⁄2 Cup (8 tbs), diced
  Parsley 1⁄2 Cup (8 tbs), chopped
  Diced pimento 1⁄4 Cup (4 tbs)
  Chili sauce 2 Tablespoon
  Lemon juice 1 Tablespoon
  Capers 1 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Drain the artichokes. If required, slice of a small portion from the bottom so as to sit flat.
2. Prepare a mixture of crab, celery, mayonnaise, parsley, chili sauce, pimiento and lemon juice and season with salt and pepper.
3. Arrange into the artichoke bottoms and top with capers.

SERVING
4. Serve immediately.

TIPS
1. If frozen drained canned crabmeat is used, then thaw it before use.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Artichoke
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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