Crab Stuffed Artichoke Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 1
• 1 artichoke
• 1/4 cup fresh cooked crabmeat
• 1/4 cup finely chopped celery
• 1 tablespoon finely chopped red bell pepper
• 1 teaspoon finely minced onion
• 2 tablespoons mayonnaise, thinned with cream below
• 1 teaspoon cream
• 1/8 teaspoon nutmeg
• salt
• paprika
• 1/2 teaspoon capers

Recipe

• 1 cut the stem of the artichoke flush with the base and slice off the tight top leaves.
• 2 snip prickles off each side leaf with scissors, if desired.
• 3 boil for 25 to 40 minutes in salted water.
• 4 the artichoke is done when an outer leaf pulls out easily.
• 5 drain well upside down, and while still warm from cooking, prepare for salad.
• 6 press leaves gently back so that the artichoke lies open like a flower.
• 7 pull out the cone of undeveloped leaves.
• 8 scrape out choke with a spoon.
• 9 chill.
• 10 mix the crabmeat, celery, bell pepper, onion, and mayonnaise together; add nutmeg, salt, and paprika.
• 11 heap this on the artichoke heart and decorate with capers.
• 12 pass a bowl of mayonnaise at the table.