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Ingredients

• 1/2 cup mayonnaise
• 12 fresh chives, tender green and white parts only, chopped
• 1/8 teaspoon crab boil seasoning (recommended: Old Bay)
• Splash hot red pepper sauce
• 1/2 red onion, diced small
• 2 lemons, juiced
• 1 tablespoon whole-grain mustard
• Salt and freshly ground black pepper
• 11/2 pounds colossal crabmeat, picked over for shells
• 3 (16-ounce) cans artichoke hearts
• 2 teaspoons fresh chopped parsley leaves
• 1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish

Description

Food Network Invites You To Try This Artichoke Hearts Stuffed With Crab Salad Recipe From Robert Irvine.

Food Network