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Add a photoServings: 12
Ingredients
- 24 x Baby
- 1 x Lemon
- 3/4 lb Fresh cooked crabmeat
- 1/4 c. Whipping cream
- 1 Tbsp. Capers
- 1/4 c. Green peppers -- finely Minced
- 2 Tbsp. Chopped green onion
- 3 Tbsp. Chopped shallot
- 2 Tbsp. White wine Salt and freshly grnd Pepper -- to taste Worcestershire sauce -- to Taste Chopped fresh parsley -- for Garnish Lemon wedges -- for Accompaniment Artichokes
Directions
- 1. Pull off dark green outer leaves of artichokes till 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 till tender. Drain and pat dry. Pull out some of the innermost leaves and spread the hearts open slightly.
- 2. 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 in shallots and cook till translucent/soft (4 to 5 min). Add in wine and cook till mix is reduced to a glaze. Cold slightly and add in to crab mix.
- Season with salt, pepper, and Worcestershire sauce.
- 3. Stuff artichoke hearts with crab mix. Pack into a tightly sealed container along with a plastic bag of chopped parsley and the lemon wedges.
- At serving time, garnish hearts with chopped parsley and serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 12 servings | |
| Calories 40 | |
| Calories from Fat 11 | 28% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 117mg | 5% |
| Potassium 126mg | 4% |
| Total Carbs 0.9g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.15g | 0% |
| Protein 6.01g | 10% |
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