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    You are in: Home / Recipes / Crab Stuffed Artichoke Salad Recipe
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    Crab Stuffed Artichoke Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    GinnyP's Note:

    This recipe came from House & Garden, June 1956. I buy cooked lump crabmeat to save time.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR EACH SERVING

    Directions:

    1. 1
      Cut the stem of the artichoke flush with the base and slice off the tight top leaves.
    2. 2
      Snip prickles off each side leaf with scissors, if desired.
    3. 3
      Boil for 25 to 40 minutes in salted water.
    4. 4
      The artichoke is done when an outer leaf pulls out easily.
    5. 5
      Drain well upside down, and while still warm from cooking, prepare for salad.
    6. 6
      Press leaves gently back so that the artichoke lies open like a flower.
    7. 7
      Pull out the cone of undeveloped white leaves.
    8. 8
      Scrape out choke with a spoon.
    9. 9
      Chill.
    10. 10
      Mix the crabmeat, celery, bell pepper, onion, and mayonnaise together; add nutmeg, salt, and paprika.
    11. 11
      Heap this on the artichoke heart and decorate with capers.
    12. 12
      Pass a bowl of mayonnaise at the table.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

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    Nutritional Facts for Crab Stuffed Artichoke Salad

    Serving Size: 1 (200 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 198.7
     
    Calories from Fat 105
    53%
    Total Fat 11.7 g
    18%
    Saturated Fat 2.5 g
    12%
    Cholesterol 13.2 mg
    4%
    Sodium 393.6 mg
    16%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 7.6 g
    30%
    Sugars 2.9 g
    11%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    crabmeat

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