Recipe courtesy of Maria Manso
Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
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
Directions
- 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.