Artichoke Hearts Stuffed With Crabmeat And Bleu Cheese - cooking recipe

Ingredients

1 (16oz) can crabmeat
1 Tbsp. louisiana hot sauce
1 Tbsp. worcestershire sauce
juice from 1 lemon
3 Tbsp. mayo
2 whole eggs
1 tsp. dry mustard
3 Tbsp. white wine
3 Tbsp. heavy cream
9 slices white bread
3/4 to 1 c. Bleu cheese crumbles
2 pinches black pepper
3 (8 1/2oz) cans artichoke hearts

Preparation

Mix hot sauce, worcestershire sauce, lemon juice, mayo, eggs, dry mustard, white wine and black pepper together.
Cut crusts of bread off and cut into little squares. Add to mixture and let stand while checking crabmeat for shells.
Add bleu cheese and heavy cream and mix together.
Now add crabmeat and stuff mixture into artichoke hearts.
Top with lemon, butter and white wine. Bake at 450\u00b0 for 15-20 minutes or until crabmeat browns.