Artichokes Stuffed With Crab Meat Recipe | Recipe4Living

By CJKK

Ingredients

• 4 lg. artichokes
• 2 Tbs. lemon juice
• shredded lettuce
• 4 tomato slices
• 4 C. crab meat
• 1 C. mayonnaise
• 5 Tbs. whipping cream
• 4 tsp. black caviar
• 2 tsp. capers
• 2 hard boiled eggs, sliced thinly
• fresh basil leaves

Details

Servings 1
Adapted from recipe4living.com

Preparation

Step 1

Directions

In a large sauce pan, bring 4 inches of salted water with lemon juice to a boil. Add artichokes, with stems discarded, and simmer covered for 30 minutes or until tender. Rinse the artichokes with cold water and drain upside down for 10 minutes. Remove all outer leaves, reserving them, and pull out the center leaves in one piece. Discard them. With a small spoon, remove the choke and trim bottoms.

Place lettuce on four serving plates. Center on each plate a slice of tomato with an artichoke bottom on top. Heap artichoke bottoms with crab meat that has been moistened with 2 Tbs. mayonnaise. Blend remaining mayonnaise and whipping cream. Mound 1 tsp. of mixture over crab meat. Top with spoonful of caviar.

Place 1/2 slice of hard-boiled egg on each of the 32 largest leaves. Mound 1/2 tsp. of mayonnaise-cream mixture on each slice and garnish each mound with a basil leaf. Divide the stuffed leaves among the prepared plates. Sprinkle with capers, cover, and chill until ready to use. Serve very cold.

This recipe is from "What's Cooking in Niles."