These are the perfect hors d’oeuvre for a party!
Crab Stuffing Topped Artichoke Bottoms
Author: Apples to Zoodles
Serves: Makes 18
Ingredients
- a bit of coconut oil
- 2-3 cloves of garlic, minced
- 1 lb mushrooms, chopped
- 3 cups celery diced (About 10 stalks)
- a generous sprinkling of onion powder
- a few shakes sea salt
- 1 lb lump crabmeat
- ⅓ cup + 1 tbsp Mayonnaise
- optional, a generous sprinkling of cayenne
- fresh pepper, to taste
- juice of ½ a lemon
- 3 cans artichoke bottoms (about 18)
Instructions
- Preheat oven to 425F.
- Sauté the garlic in oil for a minute.
- Add the mushrooms, celery, sea salt, and onion powder and sauté over medium heat for about 7-10 minutes until the celery and mushrooms have softened.
- Remove from the stove. Add the crab, mayo, lemon, cayenne (optional) and pepper. Mix well.
- Cover and place in the fridge for up to 24 hours.
- Drain and remove the artichoke bottoms from the can. Put in a bowl with water and let soak for 1 hour to remove the canning liquid.
- Line a baking sheet or baking dish with lightly greased parchment paper. Put the crab mixture on to the sheet and bake for 10-15 minutes.
- Drain and rinse the artichoke bottoms. Pat dry with a paper towel.
- Spoon the mixture onto the artichoke bottoms and serve!
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