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–+ servings

Artichokes with Crab Stuffing

Adapted from a recipe in the Casserole Cook Book, page 41.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

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.