ARTICHOKES WITH SPICY CRAB

      Title: ARTICHOKES WITH SPICY CRAB
  Categories: Seafood
       Yield: 12 Servings
  
      24    Baby
       1    Lemon
     3/4 lb Fresh cooked crabmeat
     1/4 c  Whipping cream
       1 tb Capers
     1/4 c  Green peppers -- finely
            Chopped
       2 tb Minced green onion
       3 tb Minced shallot
       2 tb White wine
            Salt and freshly ground
            Pepper -- to taste
            Worcestershire sauce -- to
            Taste
            Minced fresh parsley -- for
            Garnish
            Lemon wedges -- for
            Accompaniment
            Artichokes
  
   1. Pull off dark green outer leaves of artichokes until you reach the
   pale green "heart." Cut 1/2-inch off top and trim stem end down to
   the pale green part. Rub artichoke hearts well with lemon and cook in
   boiling salted water until tender. Drain and pat dry. Pull out some
   of the innermost leaves and spread the hearts open slightly.
   
   2. In a bowl combine crabmeat, cream, capers, green pepper, green
   onion, and mustard. In a small skillet over moderate heat, heat
   butter and oil. Add shallots and cook until translucent (4 to 5
   minutes). Add wine and cook until mixture is reduced to a glaze. Cool
   slightly and add to crab mixture. Season with salt, pepper, and
   Worcestershire sauce.
   
   3. Stuff artichoke hearts with crab mixture. Pack into a tightly
   sealed container along with a plastic bag of minced parsley and the
   lemon wedges. At serving time, garnish hearts with minced parsley and
   serve with lemon wedges.
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