Preparation: 30 minutes
Serves 8 persons
12-ounce can crabmeat
1 tablespoon onion, chopped
½ cup butter, melted
10 3/4-ounce can condensed cream of mushroom soup
8 artichoke hearts
Salt and pepper, to taste
1/4 teaspoon garlic powder
2tablespoons dried Romano or Parmesan cheese
Over medium heat, saute crabmeat and onion in butter until the onion is transparent.
Add salt, pepper and garlic powder. Stir to mix. Remove from heat.
In a large bowl, combine crabmeat mixture with soup and cheese. Mix well.
Divide evenly and spoon portions onto artichoke hearts making a nice mound.
Place stuffed artichoke hearts on a baking sheet. Broil until tops are golden, about 3 to 5 minutes.
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Latest revision done December 2005
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