Artichokes With Crab Stuffing
|Canned crab meat||13 Ounce, drained (2 Cans, 6 1/2 Ounce Each)|
|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|
Break crab meat in chunks; toss with cheese, green pepper, onion, and salt.
Blend mayonnaise and lemon juice; add to crab mixture and toss lightly.
Remove small center leaves of each artichoke, leaving a cup.
Carefully remove choke.
Fill artichokes with crab salad; place in large casserole or baking dish.
Pour hot water around artichokes to depth of 1 inch.
Cover and bake in moderate oven (375°) about 35 minutes or until heated thoroughly.