Description
Indulge in a classic appetizer with this recipe for Crab Stuffed Artichokes. Tender artichoke hearts are filled with a flavorful crab mixture, baked to perfection, and garnished for a delightful culinary experience.
Ingredients
Scale
- 2 large artichokes
- 1/2 cup mayonnaise
- 1/4 cup cooked crab meat, flaked
- 2 tablespoons breadcrumbs
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the artichokes: Cut off the top third of the artichokes. Trim the stem and base so they sit flat. Remove tough outer leaves. Steam or boil the artichokes until tender, about 20-30 minutes. Let cool.
- Prepare the crab mixture: In a bowl, combine mayonnaise, crab meat, breadcrumbs, lemon juice, parsley, garlic, salt, and pepper.
- Stuff the artichokes: Gently spread open the artichoke leaves and spoon the crab mixture into the center and between the leaves.
- Bake the artichokes: Brush the artichokes with olive oil. Sprinkle with Parmesan cheese. Place in a baking dish and bake for 20-25 minutes, or until the crab mixture is heated through and the cheese is melted and golden.
- Serve: Garnish with extra parsley, and serve immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture.
- If you don’t have fresh crab, you can use canned or imitation crab.
- Leftover artichokes can be stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 artichoke
- Calories: 350
- Protein: 20g
