Crab stuffed artichokes
 

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CRAB STUFFED ARTICHOKES

4 artichokes                     

lemon juice

8 ounces frozen imitation crab meat, thawed, drained              

    and flaked

1 cup shredded Swiss cheese

1 cup fresh bread crumbs

¼ cup finely chopped onion

1 tbsp. Chopped parsley

1 egg, beaten

½ tsp. Salt

1 tbsp. Lemon juice

2 tbsp. Oil

 

Cut stems & remove outer leaves from the base of each artichoke.  Cut 1 inch off top.  With scissors, clip tips of leaves.  Brush cut edges and center with lemon juice.  Place artichokes, stem side down in 1 inch boiling water.  Cover; simmer 25 to 30 minutes or until tender.  Drain.

Combine crab, cheese, crumbs, onions, parsley, egg & salt; mix lightly.  Remove small center leaves of artichokes.  Remove chokes with spoon.  Fill artichokes with crabmeat mixture.  Bake in 8-inch square baking dish; add ½ cup boiling water & lemon juice.  Brush artichokes with oil; cover & bake at 350 for 30 minutes.