Artichoke Hearts Stuffed With Crabmeat And Bleu Cheese

• 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

1. Mix hot sauce, worcestershire sauce, lemon juice, mayo, eggs, dry mustard, white wine and black pepper together.
2. Cut crusts of bread off and cut into little squares. Add to mixture and let stand while checking crabmeat for shells.
3. Add bleu cheese and heavy cream and mix together.
4. Now add crabmeat and stuff mixture into artichoke hearts.
5. Top with lemon, butter and white wine. Bake at 450u0b0 for 15-20 minutes or until crabmeat browns.

crabmeat, hot sauce, worcestershire sauce, lemon, mayo, eggs, dry mustard, white wine, heavy cream, white bread, cheese crumbles, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802184 (may not work)