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Crab Stuffed Artichokes

1 lb. Crab Meat, fresh, frozen or canned
1/2 cup mayonnaise or salad dressing
2 hard cooked eggs, chopped
2 Tbsp. chopped green onion
1 cup chopped celery
2 Tbsp. chopped pimento
2 Tbsp. chopped sweet or dill cucumber pickles
1/2 tsp. salt
6 cooked artichokes (recipe follows)
Vinaigrette Sauce (recipe follows)


If frozen Crab Meat is used, let thaw and drain well. Remove any shell or cartilage. Combine with remaining ingredients, except artichokes and sauce, and toss together lightly. Add more mayonnaise, if necessary, to bind ingredients together. Gently open artichokes, remove the choke with a sharp edge teaspoon. Fill each one with a cup of Crab Meat mixture. Chill. Serve with Vinaigrette Sauce.

Vinaigrette Sauce:
1/2 cup salad oil
1 tsp. salt
1 tsp. minced parsley
3 Tbsp. vinegar
1 tsp. paprika


Combine above ingredients and mix thoroughly.


How to cook artichokes: 1 clove garlic, sliced 1 1/2 quart boiling water 1 1/2 tsp. salt 1 Tbsp. cooking oil


Wash and trim off stems of artichokes. Cut 1 inch from tops. Trim leaf tips with scissors. Stand upright in a 5 quart Dutch oven; add boiling water and seasonings. Cover and cook gently 20-25 minutes, or until base can be pierced easily with a fork. Turn upside down to drain thoroughly. Chill.



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