Crab-Stuffed Artichoke Hearts

  • 12 canned artichoke hearts (Reese brand, two 14-ounce cans)
  • 4 (6-ounce) cans lump crab meat
  • 5 tbs. butter
  • 2/3 cup finely diced bell peppers
  • 1 cup fine diced onions
  • 12 small fresh mushrooms, stems removed, caps thinly sliced
  • 2 tbs. lemon juice
  • 1 cup mayonnaise
  • salt & pepper
  • pinch cayenne pepper
  • 1 ½ tsp. Romano cheese
  • 1 ½ tbs. Parmesan cheese

Preheat oven to 450 degrees.  Drain the artichokes well.  Carefully open them to make a pocket for the stuffing and turn them upside down on paper towel to drain completely.

Drain the crab meat well.  Pick any shell bits.  Set aside.

In a large skillet over medium-high heat, melt 2 tbs. butter.  Add the bell peppers, onions, and mushrooms and sauté about 3 minutes until wilted but not brown.  Remove from heat and cool to room temperature.

While vegetables are cooling, mix together lemon juice, mayonnaise, salt, black and cayenne peppers in a nonreactive container.  Stir in cooled vegetables and crab meat, making sure all is well incorporated.

With a spoon, divide stuffing among the artichokes.  Cut the remaining butter into 12 slices and place on top of each artichoke.  Combine the cheeses and sprinkle over each heart.

Bake in center of oven 10-12 minutes or until lightly browned.

4 servings of 3 hearts.


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