Artichoke Hearts Stuffed with Crab Salad
- Level: Easy
- Yield: 18 to 24 hors d'oeuvres size servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 179
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 23
- Cholesterol
- 112
- Sodium
- 736
- Total: 55 min
- Prep: 25 min
- Inactive: 30 min
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.