Skip to main content
Epicurious

Crab Meat Stuffed Artichoke Salad

4.8

(5)

Ingredients

For each serving:

1 artichoke
1/4 cup fresh cooked crab meat
1/4 cup chopped celery
1 tablespoon chopped green pepper
Few drops of onion juice
2 tablespoons mayonnaise thinned with a teaspoon of cream
1/8 teaspoon nutmeg
Salt
Paprika
1/2 teaspoon capers

Preparation

  1. Step 1

    There's an art to preparing artichokes for the table. The stem should be cut flush with the base and the tight top leaves of the artichoke sliced off to remove the prickly leaf tips. Each side leaf should have its prickle snipped off with scissors. Then boil for 25 to 40 minutes in salted water. The artichoke is done when an outer leaf pulls out easily. Drain well upside down, and while still warm from the cooking, prepare for salad.

    Step 2

    Press the leaves gently back so that the artichoke lies open like a flower. Pull out the cone of undeveloped white leaves. Scrape out choke with a spoon. Chill.

    Step 3

    Mix the crab meat, celery, green pepper, onion juice and mayonnaise together; add nutmeg, salt and paprika. Heap this on the artichoke heart and decorate with the capers. Pass a bowl of mayonnaise at the table.

TagsCrabShellfishSeafoodArtichokeVegetableStarterDinnerGluten FreeNut FreeBroilSpringHouse & Garden
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.