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Recipe Name: Artichokes With Spicy Crab Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 12

24 Baby
1 Lemon
3/4 Pound(s) Fresh cooked crabmeat
1/4 Cup(s) Whipping cream
1 Tablespoon(s) Capers
1/4 Cup(s) Green peppers, finely
2 Tablespoon(s) Minced green onion
3 Tablespoon(s) Minced shallot
2 Tablespoon(s) White wine
Salt and freshly ground
Pepper, to taste
Worcestershire sauce, to
Minced fresh parsley, for
Lemon wedges, for
Pull off dark green outer leaves of artichokes until you reach the
pale green "heart." Cut 1/2-inch off top and trim stem end down to the
pale green part. Rub artichoke hearts well with lemon and cook in
boiling salted water until tender. Drain and pat dry. Pull out some of
the innermost leaves and spread the hearts open slightly. In a bowl
combine crabmeat, cream, capers, green pepper, green onion, and
mustard. In a small skillet over moderate heat, heat butter and oil.
Add shallots and cook until translucent (4 to 5 minutes). Add wine and
cook until mixture is reduced to a glaze. Cool slightly and add to
crab mixture. Season with salt, pepper, and Worcestershire sauce.
Stuff artichoke hearts with crab mixture. Pack into a tightly sealed
container along with a plastic bag of minced parsley and the lemon
wedges. At serving time, garnish hearts with minced parsley and serve
with lemon wedges. Recipe By : The California Culinary Academy

Nutrition (calculated from recipe ingredients)
Calories: 49
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 6.8mg
Sodium: 85.3mg
Potassium: 190.4mg
Carbohydrates: 7.2g
Fiber: 2.6g
Sugar: <1g
Protein: 1.7g

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