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Artichokes With Spicy Crab

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      Title: ARTICHOKES WITH SPICY CRAB
 Categories: Seafood
      Yield: 12 Servings
 
     24    Baby
      1    Lemon
    3/4 lb Fresh cooked crabmeat
    1/4 c  Whipping cream
      1 tb Capers
    1/4 c  Green peppers -- finely
           Chopped
      2 tb Minced green onion
      3 tb Minced shallot
      2 tb 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 1/2-inch 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
 
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