| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
California |
Vegetables |
12 |
Servings |
INGREDIENTS
| 24 |
|
Baby |
| 1 |
|
Lemon |
| 3/4 |
lb |
Fresh cooked crabmeat |
| 1/4 |
c |
Whipping cream |
| 1 |
tb |
Capers |
| 1/4 |
c |
Green peppers — finely |
|
|
Chopped |
| 2 |
tb |
Minced green onion |
| 3 |
tb |
Minced shallot |
| 2 |
tb |
White wine |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
|
|
Worcestershire sauce — to |
|
|
Taste |
|
|
Minced fresh parsley — for |
|
|
Garnish |
|
|
Lemon wedges — for |
|
|
Accompaniment |
|
|
Artichokes |
INSTRUCTIONS
1. Pull off dark green outer leaves of artichokes until you reach the pale
green "heart." Cut 1/2-inch off top and trim stem end down to the pale
green part. Rub artichoke hearts well with lemon and cook in boiling salted
water until tender. Drain and pat dry. Pull out some of the innermost
leaves and spread the hearts open slightly.
2. In a bowl combine crabmeat, cream, capers, green pepper, green onion,
and mustard. In a small skillet over moderate heat, heat butter and oil.
Add shallots and cook until translucent (4 to 5 minutes). Add wine and cook
until mixture is reduced to a glaze. Cool slightly and add to crab mixture.
Season with salt, pepper, and Worcestershire sauce.
3. Stuff artichoke hearts with crab mixture. Pack into a tightly sealed
container along with a plastic bag of minced parsley and the lemon wedges.
At serving time, garnish hearts with minced parsley and serve with lemon
wedges.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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