Crab-stuffed artichokes

Categories: Appetizer

Ingredients

• 3 large artichokes (cut off stems and save for stuffing)
• 1/2 of a fresh lemon
• 1 clove garlic, minced or pressed
• Stuffing:
• 1/3 c. mayo (can use part low fat mayo)
• 1/3 c. seasoned bread crumbs
• 1 small onion, finely minced (1/4 c.)
• 1 large garlic clove, finely minced
• 1 Tbsp. lemon juice
• 1/4 c (scant) romano cheese, fresh shredded
• 1 Tbsp. parmesean, fresh shredded
• 1 Tbsp wasabi mayo
• 1 Tbsp tartar sauce (for dill and sweetness)
• Artichoke stems, steamed, finely chopped
• 6 oz. crab meat (can use imitation)
• 5-6 large green olives w/ pimento, minced
• 1/4 c. melted unsalted butter
• 3 slivers of salted butter for cavity
• onion powder- to taste
• salt & pepper - to taste

Directions

1. Cut top 1/3 off artichokes.

2. Trim and clean out the choke as normally done with a whole, steamed artichoke.

3. Steam artichokes, cavity side down, with garlic and 1/2 lemon squeezed and then dropped into water until almost done (just undercooked, will finish in oven).

4. Mix all ingredients except brav, breadcrumbs and melted butter) into a paste.

5. Add breadcrumbs and butter, making certain the mixture is moist and slightly sticky, not too dry.

6. Add crab and mix in gently.

7. Stuff the steamed artichokes starting with outer leaves and work inward.

8. Put a sliver of unsalted butter in each cavity, then stuff with mixture.

9. Gently press the artichoke so it’s compact and stuffing stays in while baked.

10. Use butcher’s twine to hold together if needed.

11. Sprinkle remaining breadcrumbs if desired.

12. Bake uncovered at 350F for 20-25 minutes.

13. Broil for 2-4 minutes to brown.

14. Serve hot or at room temperature. Will keep in fridge and reheated in microwave for next day.

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