Artichokes with Crab Stuffing
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 cups crab meat, canned or fresh cooked and picked, drained
- 1 cup Swiss cheese, cubed
- ⅓ cup green bell pepper, diced
- ¼ cup onion, finely diced
- 1 teaspoon salt
- ½ cup mayo
- 2 teaspoons lemon juice
- 5 cooked medium artichokes
Instructions
- In a mixing bowl, break the crab meat up, toss with the cheese, bell pepper, onion, and salt.
- Mix together the mayo and lemon juice, add to the crab mixture and toss together.
- Remove the small leaves from the center of the artichokes, then carefully remove the choke (the center, feather part at the bottom, but not the heart - I had to research what the 'choke' was). This will make the artichoke like a cup.
- Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan, you may need a larger one depending on how big the artichokes are.
- Fill artichokes with the crab mixture and place in the baking pan. Add 1 inch of water to the pan.
- Bake for 35 minutes or until heated through.
- Serve and enjoy.
Notes
I am going to say High cost per serving as I have never seen artichoke in Thailand in any of the stores I have been in, but they may be available in the larger western markets.
Leave a Reply