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Name: Artichokes with Spicy Crab
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 3 tb Minced shallot; Minced fresh parsley -- for; Garnish; Lemon wedges -- for; Artichokes; 1/4 c Whipping cream; Salt; 1 Lemon; Accompaniment; 2 tb Minced green onion; Worcestershire sauce -- to; 1 tb Capers; 1/4 c Green peppers -- finely; 3/4 lb Fresh cooked crabmeat; Chopped; Pepper -- to taste; 24 Baby; Taste; 2 tb White wine

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INGREDIENTS

3 tb Minced shallot
Minced fresh parsley -- for
Garnish
Lemon wedges -- for
Artichokes
1/4 c Whipping cream
Salt
1 Lemon
Accompaniment
2 tb Minced green onion
Worcestershire sauce -- to
1 tb Capers
1/4 c Green peppers -- finely
3/4 lb Fresh cooked crabmeat
Chopped
Pepper -- to taste
24 Baby
Taste
2 tb White wine

Servings

INSTRUCTIONS

1. 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. 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 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. 3. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Artichokes with Spicy Crab

3 tb Minced shallot
 Minced fresh parsley -- for
 Garnish
 Lemon wedges -- for
 Artichokes
1/4 c Whipping cream
 Salt
1 Lemon
 Accompaniment
2 tb Minced green onion
 Worcestershire sauce -- to
1 tb Capers
1/4 c Green peppers -- finely
3/4 lb Fresh cooked crabmeat
 Chopped
 Pepper -- to taste
24 Baby
 Taste
2 tb White wine

1. 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.    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 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.    3. 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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 12 Servings

Calories: 12
Calories from Fat: 5 (42%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 1.7mg		1 %
Sodium 46.5mg		2 %
Potassium 55.6mg		1 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 1.4g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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