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Crab-stuffed Artichokes
Jon Davies
Print Recipe
Course
Main Course
Cuisine
Seafood
Ingredients
4
Large artichokes
1
Lemon sliced
2
Bay leaves
Salt
Crab Imperial Stuffing
1
Cup
mayonnaise
1¼
Cups
jumbo lump crabmeat
3
Tablespoons
chopped parsley
2
Tablespoons
chopped green onions
1
Teaspoons
tarragon chopped
Worcestershire to taste
¼ tsp
¼
Teaspoon
lemon juice
½
Cup
fresh bread crumbs
Salt and pepper to taste
Instructions
With kitchen shears, trim tops and sharp outer leaves from artichokes.
Fill large pot with water. Add seasonings. Bring to boil.
Add artichokes (or use steamer basket and steam). Cook for 30-45 minutes until knife can be inserted smoothly into artichoke.
Cool.
Remove outer leaves and scoop out choke.
Make the stuffing
In medium bowl, mix mayo and all ingredients but crab until smooth.
Fold in crab.
Fill scooped-out artichokes with crab imperial.
Bake for 15-20 minutes at 350° until lightly browned.
Enjoy!
Notes
Serves four