Artichauts au Crabe

Artichokes with Crab

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

This is a really delicious filling for artichoke bottoms but it also might be served in crisp curved lettuce leaves. I have also replaced the crab with slivers of smoked trout with equally good results.


  • 4 fresh artichokes
  • salt
  • a slice of lemon or a splash of vinegar
  • 1 stick of celery
  • a handful of flat parsley
  • 4 tablespoons mayonnaise
  • a squeeze of lemon juice
  • a good pinch of curry powder
  • 140 g(5 oz) fresh or tinned white crabmeat
  • 1 egg yolk, hard-boiled


Cook the artichokes in boiling salted water with the lemon or the vinegar for 25–40 minutes depending on size and freshness. They are cooked when a leaf pulls away easily. Drain, trim off all the outer leaves (I scrape off the soft green part and add it to soup) and remove the choke to give you four neatly trimmed artichoke bottoms. Leave to cool.

Remove any tough outer strings from the celery and chop it finely. Mix into the mayonnaise with the lemon juice and the curry powder. Fold in the crab meat.

Spoon the filling into the artichoke bottoms and push the egg yolk through a sieve over the top of each to give a pretty effect.