Crabmeat In Artichoke Bottoms
|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)|
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.
4. Serve immediately.
1. If frozen drained canned crabmeat is used, then thaw it before use.