Artichoke Hearts Stuffed with Crab Salad

Total Time:
55 min
Prep:
25 min
Inactive:
30 min

Yield:
18 to 24 hors d'oeuvres size servings
Level:
Easy

Ingredients
  • 1/2 cup mayonnaise
  • 12 fresh chives, tender green and white parts only, chopped
  • 1/8 teaspoon crab boil seasoning (recommended: Old Bay)
  • Splash hot red pepper sauce
  • 1/2 red onion, diced small
  • 2 lemons, juiced
  • 1 tablespoon whole-grain mustard
  • Salt and freshly ground black pepper
  • 11/2 pounds colossal crabmeat, picked over for shells
  • 3 (16-ounce) cans artichoke hearts
  • 2 teaspoons fresh chopped parsley leaves
  • 1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish
Directions
  • In a large bowl mix together a dressing of mayonnaise, chives, crab boil seasoning, hot red pepper sauce, red onions, lemon juice, mustard, salt and pepper.

  • Place crabmeat in another bowl and pour on enough dressing to coat. Toss crabmeat very lightly - try not to break the crabmeat into small pieces. Let sit in refrigerator.

  • Scoop a small indentation in the top of each artichoke heart to serve as the vessel for the salad. Spoon some salad into each artichoke heart, top with a piece of avocado, and sprinkle with some of the chopped parsley.


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