Crab Stuffed Artichokes
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Crab Stuffed Artichokes
Category
Appetizers
Ingredients
- 4 artichokes, fully cooked, choke and some outer leaves removed and stem trimmed
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 2 stalks celery, fine dice
- 1 clove garlic, minced
- 3 scallions, sliced thin
- 1/2 red pepper, all pith removed and fine dice
- 8 ounces cooked crab meat
- 1/2 cup mayonnaise
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Fustini’s Sicilian Lemon balsamic
- salt and pepper
- 1/4 cup bread crumbs, toasted
- 4 tablespoons butter mixed with 1 tablespoon Fustini’s Garlic olive oil
Ingredients
Directions
- Preheat oven to 375 degrees. Lay artichokes into shallow baking dish., Heat Fustini&rsquo,s Single Varietal Extra Virgin Olive Oil in a small sauté, pan over moderately low heat and add the celery, garlic and scallions and sauté, for 3 to 4 minutes stirring frequently. Once the vegetables are soft, remove from the heat and let cool lightly. Once cool, add the crab meat and fold together.
- Combine the mayonnaise, Old Bay Seasoning and Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar in small bowl and season with salt and pepper. Fold this mixture into the crab mix. Working with one artichoke at a time, spoon the crab mixture into the cavity where the choke was and into and between some of the leaves. Sprinkle the bread crumbs on top and place into hot oven. Bake until bubbly, brown and very hot, about 8 to 12 minutes. Remove from oven and serve immediately with some of the butter mixture.