RECIPE TITLE " Crab-Stuffed Artichoke"
Excerpted from Pennington Cookbook Copyright (c) 2000 by Patrick Kelly Williams
Serves 6 --- easy
A great tailgating appetizer or picnic snack
1 artichokes, large
2 bay leaves
3 tbsp. salt
1 tabasco pepper
3 cups water
1 tbsp. olive oil
1 cup onion, minced
2 tbsp. garlic, minced
1/2 cup celery, chopped
1/2 cup bell pepper,
1/4 cup red bell pepper
1 cup white wine
1 1/2 cups crab meat
1 cup bread crumbs
1 tsp. salt
Steam the large artichoke in the water, seasoned with 1 lemon, bay, pepper, and salt. After l0 minutes, remove and allow to cool, reserving steaming liquid in pan. In a medium sauté pan, heat olive oil, and sauté the onion, garlic, celery, bell pepper, and red bell pepper. Add white wine and cook 2 minutes. Remove from heat and fold in crab meat and bread crumbs, and moisten with chicken stock to the right consistency.
From the top middle of the artichoke, remove the center leaves, and carefully remove the choke. Stuff the middle with stuffing, then place 2 tsp. of stuffing in between the leaves. Place stuffed artichoke back in the steamer and steam for another 10 minutes.
Calories (kcal) 190
Total Fat (gm) 4
% Calories from Fat 21%
Cholesterol (mg) 26
Sodium (mg) 625
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