Artichokes Filled with Crab
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 58 min.
Ready in
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.5 g | (115 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,298 mg | (32 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Grilled Artichokes
- 4 large Artichoke
- 3 Tbsps fresh lemon juice (divided)
- salt (to taste)
- ¼ cup olive oil
- freshly ground Black pepper (to taste)
- For Crab Stuffing
- 4 Tbsps butter
- 2 scallions (rinsed and minced)
- 3 Tbsps red Bell pepper (minced)
- 1 Tbsp fresh parsley (finely chopped)
- 1 cup fresh, fine breadcrumbs
- ⅔ cup Crabmeat (picked over)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps Parmesan
- 1 fresh lemon (cut into wedges)
Preparation steps
1.
Rinse artichokes and slice tops off, crosswise. Trim Stems.
2.
Fill a large saucepan 3/4 full with water and add 2 tablespoons lemon juice and 1 teaspoon salt. Add artichokes, cover and bring water to a rapid boil. Turn off heat and let artichokes sit covered for about 7 to 9 minutes or until bottoms pierce easily. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center (choke) and trim any purple tipped petals.
3.
In a small bowl combine remaining lemon juice, oil, salt and pepper. Brush the artichoke halves with the lemon juice and oil mixture, reserving any remaining oil.
4.
Prepare grill for indirect grilling and preheat to medium-high heat.
5.
Meanwhile prepare stuffing. Melt butter in a medium skillet, add green onions and red peppers and saute until peppers are tender. Combine sauteed ingredients with parsley, bread crumbs, crab meat, seasonings and Parmesan cheese.
6.
Brush the grill grate with oil. Place artichokes cut side down on indirect heat on the grill grate and cook for about 8 to 10 minutes, brushing with reserved oil. Turn artichoke halves over and gently press generous spoonful of crab stuffing into each cavity. Continue cooking for 6 to 8 minutes. Transfer to plates and serve with lemon wedges.
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