ARTICHOKES FILLED WITH CRAB

Using a lump crab meat will insure success of this recipe. A more economical recipe will call for imitation crab, or Surimi, which should be chopped quite fine to achieve similar results. It will also require additional mayonnaise, Worcestershire sauce, mustard, dill, and cilantro.

Artichokes filled with Crab Meat

Yield: 4 servings

4 small artichokes

1 ½ cup crab meat

1 tablespoon lemon juice

3 drops Worcestershire sauce

½ cup mayonnaise

⅛ teaspoon dry mustard

1 teaspoon dill

2 tablespoons minced fresh cilantro

1. With a sharp, serrated edge knife, slice ⅓ off from the tops of the artichokes. Set them in boiling water to cover. Cover the pot and cook until a leaf can be removed easily with tongs. Do not overcook. Remove the artichokes from the pot and invert on a platter. When they have cooled, remove the inside down to the bottom, being careful not to cut into the bottom.

2. Mix together the lemon juice, Worcestershire sauce, mayonnaise, mustard, dill, and parsley. Carefully fold in the crab meat. Spoon the mixture into the artichokes.

3. These may be placed on a baking sheet and set under the broiler to serve hot or set into the refrigerator to become cold. Accompany both with mayonnaise seasoned with Worcestershire, mustard, and dill. Top the artichokes with minced cilantro.

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