Artichokes With Spicy Crab |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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ARTICHOKES WITH SPICY CRAB This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cooksey Estate in Allen Texas in 1993. Ingredients:
24 baby artichokes |
1 lemon |
3/4 pound fresh cooked crabmeat |
1/4 cup whipping cream |
1 tablespoon capers |
1/4 cup green peppers finely chopped |
2 tablespoons minced green onion |
3 tablespoons minced shallot |
2 tablespoons white wine |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 teaspoons worcestershire sauce |
minced fresh parsley for garnish |
lemon wedges for accompaniment |
Directions:
1. Pull off dark green outer leaves of artichokes until you reach the pale green heart.
2. Cut 1/2 off top and trim stem end down to the pale green part.
3. Rub artichoke hearts well with lemon and cook in boiling salted water until tender.
4. Drain and pat dry then pull out some of the innermost leaves and spread hearts open slightly.
5. In a bowl combine crabmeat, cream, capers, green pepper, green onion and mustard.
6. In a small skillet heat butter and oil then add shallots and cook 5 minutes.
7. Add wine and cook until mixture is reduced to a glaze then cool slightly and add to crab mixture.
8. Season with salt, pepper and Worcestershire then garnish with minced parsley and lemons.
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