Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette
- 4 artichokes
- 2 white onions
- 6 cloves garlic, peeled
- 2 shallots, peeled
- 2 green bell peppers
- 2 red bell peppers
- 4 celery stalks
- 2 pounds Dungeness crab meat
- 16 ounces Japanese panko bread crumbs
- Salt and freshly ground black pepper
- Passion Fruit Vinaigrette:
- 1 cup passion fruit, frozen concentrate
- 1 cup orange juice, frozen concentrate
- 8 ounces mirin
- 8 ounces rice wine vinegar
- 4 cups canola
- 2 cups water
Prepare the artichokes by cutting the stem off, and trimming the outer leaves with scissors. Chop the top off, and scoop out the choke with a spoon.
To prepare the stuffing, small dice the onions, garlic, shallots, green bell peppers, red bell peppers, and celery. In a large saute pan, add a thin coating of olive oil and heat. Add the diced vegetables and saute for approximately 2 minutes. Add the crabmeat and panko, and season with salt and pepper. Remove from the heat and set aside.
Stuff each of the artichokes with the crab mixture, and steam for 45 minutes over medium heat.
To make the vinaigrette, combine all of the ingredients in a blender and blend together. Set aside.
To serve, place each artichoke on the center of a plate, and drizzle with the passion fruit vinaigrette.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Maria Manso, Asia de Cuba