Crab-stuffed Artichoke Appetizer
2 small artichokes (about 8 ounces each) prepared for cooking
1 tablespoon lemon juice
1/2 teaspoon salt
Filling:
2 tablespoons sour cream
1 tablespoon plus 1 teaspoon mayonnaise
1 tablespoon chopped fresh or frozen chives
2 teaspoons chili sauce
1 teaspoon each prepared horseradish and Worcestershire sauce
1/2 teaspoon Dijon-style mustard
Dash hot sauce
4 ounces drained thawed frozen or canned crab meat
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