Artichoke Hearts Stuffed with Crab Salad
Yield: 18 to 24 hors d'oeuvres size servings
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
1 1/2 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
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
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.
- The crab salad is really good, and even better if it's left to sit in the
fridge for a bit before serving. I'd highly recommend draining the
artichoke hearts for a bit before cutting them, and then dabbing them
with a paper towel before filling them with the crab salad. They tasted
great, but there was a lot of water running down people's hands/dripping
on to their laps.
2007, Robert Irvine, All Rights Reserved
Show: Dinner: Impossible. Episode: The Catwalk Chef
Found at: Food Network