Recipe - Artichokes With Spicy Crab

24 Baby
1 Lemon
Three fourths pound Fresh cooked crabmeat
One fourth cup Whipping cream
1 tablespoon Capers
One fourth cup Green peppers finely
Chopped
2 tablespoon Minced green onion
3 tablespoon Minced shallot
2 tablespoon White wine
Salt and freshly ground
Pepper to taste
Worcestershire sauce to
Taste
Minced fresh parsley for
Garnish
Lemon wedges for
Accompaniment
Artichokes

1. Pull off dark green outer leaves of artichokes until you reach the pale
green "heart." Cut 1/2inch 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