Best 4 Artichoke Hearts Stuffed With Crab Salad Recipes

CRAB CAKE-STUFFED ARTICHOKES

Steps:

• Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
• Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
• Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
• Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
• Within the last 5 minutes of cooking, preheat the oven to broil.
• Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.

CRAB AND ARTICHOKE FRITTATA

Steps:

• Heat the broiler to high and place a rack in the center of the oven.
• Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
• Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.

CRAB STUFFED ARTICHOKES

Steps:

• Lightly oil baking sheet with olive oil and place in the oven to preheat.
• Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
• In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
• Preheat oven to 400 degrees F.
• In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
• Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
• Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
• Serve immediately.

CHICKEN BREAST WITH CRAB AND ARTICHOKE SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet. Season chicken with salt, pepper and crab boil seasoning on both sides. Place smooth side of breast into pan and let brown, then flip over to brown on other side. In a separate 2-quart saucepan, melt butter over medium heat, add crab and artichokes, and saute. Stir in flour, add cream and then season, to taste, with salt and pepper. Let simmer until it begins to become cohesive. Place chicken breasts on a baking sheet and top each piece with some of the crab mixture. Bake in oven until "souffle" is golden brown, about 7 to 8 minutes.