Ingredients Jump to Instructions ↓

  1. 3 Artichokes

  2. 1 Lemon - cut in half

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/2 cup 99g / 3 1/2oz Butter - (1 stick)

  5. 1 lb 454g / 16oz Mushrooms - sliced

  6. 3 tablespoons 45ml Chopped green onions

  7. 1 teaspoon 5ml Red wine vinegar

  8. 1 teaspoon 5ml Lemon juice

  9. 1 1/2 lbs 681g / 24oz Lump crabmeat Salt - to taste Freshly-ground black pepper - to taste

  10. 6 Toast

  11. 2 tablespoons 30ml Minced parsley

  12. 6 Lemon wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove the outer leaves from the artichokes. Cut off the stems and scoop out the chokes. Rub a lemon half over the cleaned artichoke bottoms, then place the bottoms in a bowl of cold water with the juice from the remaining lemon half. Alternately, you can use good quality canned artichoke bottoms. Bring a medium pot of water to boil. Add the salt, then the artichoke bottoms and simmer until fork-tender, about 15 minutes. Drain and thinly slice. Heat the butter in a large skillet over medium heat until melted; continue heating until the butter turns golden brown, about 10 minutes. Add the mushrooms and cook until the mushrooms have softened and released their moisture, about 10 minutes. Add the onions and cook until most of the liquid has evaporated from the skillet, about 5 minutes. Stir in the vinegar and lemon juice. Stir in the crabmeat and season to taste with salt and pepper. Stir in the sliced artichokes and cook gently until heated through, 5 minutes. Cut each slice of toast into 4 toast points. Serve crab over toast points; garnish the plates with the parsley and lemon wedges. This recipe yields 6 servings. Each serving: 360 calories; 820 mg. sodium; 128 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 21 grams carbohydrates; 31 grams protein; 3.32 grams fiber.


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