Best 9 Crab And Artichoke Sandwiches Recipes

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Indulge in a delectable culinary journey with our curated collection of crab and artichoke sandwich recipes. These sandwiches are a harmonious blend of sweet crab meat, savory artichoke hearts, and a symphony of herbs and spices, all nestled between two slices of toasted bread. Our recipes offer a range of culinary experiences, from the classic combination of crab and artichoke to innovative twists that incorporate unexpected ingredients. Whether you prefer a creamy, cheesy filling or a lighter, tangy sauce, we have a recipe that will tantalize your taste buds. Join us as we embark on a culinary adventure, exploring the diverse world of crab and artichoke sandwiches.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB ARTICHOKE TOASTS



Crab Artichoke Toasts image

Easy, delicious crab appetizers recipe! Creamy crab and artichoke topping on toasted baguette slices. Serve warm or cold for an instant party favorite.

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 25m

Number Of Ingredients 13

1 (10-ounce) whole-wheat baguette (cut into 24 (1/4-inch-thick) slices)
1/2 cup plain nonfat Greek yogurt
3 tablespoons finely chopped fresh flat-leaf parsley (divided)
1 teaspoon fresh lemon zest ((1 small lemon will be plenty for both the zest and juice))
1 tablespoon fresh lemon juice ((1 small lemon will be plenty for both the zest and juice))
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 ounces gruyere cheese (shredded, about 1/2 cup (fontina or gouda would be great too!))
1 ounce Parmesan cheese (finely grated, about 1/4 cup)
1 (14-ounce) can artichoke hearts (drained, patted dry, and roughly chopped)
1 (4-ounce) can lump crab meat (drained)

Steps:

  • Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper.
  • Cut the baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on the prepared baking sheet.
  • In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
  • Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn. Sprinkle with remaining 1 tablespoon fresh parsley. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 toast, Calories 68 kcal, Carbohydrate 9 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Fiber 1 g

CRAB AND ARTICHOKE FRITTATA



Crab and Artichoke Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 11

10 large eggs
1/2 cup mascarpone
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
1 teaspoon Calabrian chile paste
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon kosher salt
2 tablespoons olive oil
6 ounces marinated artichoke hearts, chopped
One 5-ounce container baby spinach, roughly chopped
1 cup jumbo lump crab meat (about 8 ounces)

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.

BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g

HOT ARTICHOKE AND CRAB DIP



Hot Artichoke and Crab Dip image

My friend had made this recipe. Very tasty! Serve warm with baguette slices.

Provided by bernett5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 35m

Yield 20

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  • Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g

CRAB MELT SANDWICHES



Crab Melt Sandwiches image

Categories     Sandwich     Broil     Quick & Easy     Parmesan     Crab     Gourmet

Yield Makes 4

Number Of Ingredients 9

2 pounds frozen king crab legs (not thawed) or 1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons Creole or other coarse-grained mustard
four 1-inch-thick slices brioche or challah
unsalted butter, softened, if desired
4 tablespoons freshly grated Parmesan
Accompaniment: lime wedges
Garnish: chopped fresh chives

Steps:

  • Preheat broiler.
  • If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through. Remove rack from heat and let crab stand, covered, until just cool enough to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl. Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime juice and toss to combine.
  • In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, 30 minutes.
  • Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup measure. Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
  • Serve sandwiches with lime wedges and garnish with chives.

CRAB STUFFED ARTICHOKES



Crab Stuffed Artichokes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 jumbo artichokes
1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fine salt
1/4 fresh black pepper
1/4 cup bread crumbs, dried
1/2 teaspoon tarragon, dried
2 tablespoons chopped scallions
2 tablespoons chopped parsley leaves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 cup crabmeat

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.

ARTICHOKE-CRAB SPREAD



Artichoke-Crab Spread image

Artichoke, crabmeat and cheese blend into a savory spread served with bread slices.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 48

Number Of Ingredients 7

1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (8 ounces) cream cheese, cubed
4 medium green onions, sliced (1/4 cup)
1 cup shredded imitation crabmeat (4 ounces)
1/2 cup grated Parmesan cheese
4 teaspoons lemon juice
French baguette or cocktail rye bread slices, for serving, if desired

Steps:

  • Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray.
  • Place all ingredients except bread in cooker.
  • Cover and cook on low heat setting 1 to 1 1/4 hours (or high heat setting 30 to 45 minutes) or until cream cheese is melted. Stir until cheese is smooth.
  • Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.
  • Serve with bread slices. Spread will hold up to 3 hours.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 80 mg

CREAMED CRAB WITH ARTICHOKES



Creamed Crab with Artichokes image

Categories     Milk/Cream     Mushroom     Onion     Bake     Casserole/Gratin     Crab     Artichoke     White Wine     Potluck

Yield Serves 8

Number Of Ingredients 14

1/2 cup butter
1/2 cup flour
1/4 cup onion, grated
1/2 cup green onion, chopped
2 tablespoons parsley, chopped
2 cups whipping cream
3/4 cup dry white wine
2 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon Cayenne pepper
2 tablespoons lemon juice
2 pounds crab meat
1 14-ounce can artichoke hearts, drained and sliced
1/2 pound mushrooms, sliced

Steps:

  • Melt butter, stir in flour, and cook for 5 minutes on medium heat. Add onions and parsley and cook 2 to 3 minutes. Gradually stir in cream and heat well. Add wine, salt and peppers. Blend well and simmer stirring constantly. Remove from heat. When mixture is luke warm, add lemon juice.
  • Place meat in bottom of 18 X 28-inch baking dish. Spoon a third of the sauce over top. Layer artichokes over sauce, then cover with third of sauce. Add mushrooms, and top with remaining sauce. Bake in 350°F oven 30 to 40 minutes.

CRAB AND ARTICHOKE SANDWICHES



Crab and Artichoke Sandwiches image

Make and share this Crab and Artichoke Sandwiches recipe from Food.com.

Provided by bayousong

Categories     Spreads

Time 12m

Yield 6 serving(s)

Number Of Ingredients 6

6 English muffins, split
1 (14 ounce) can artichoke hearts
1 cup mayonnaise
1 cup parmesan cheese, freshly grated
1 lb fresh crabmeat
8 ounces sharp cheddar cheese, grated

Steps:

  • Pick through crab for shell.
  • Split muffins, place on a cookie sheet and toast lightly.
  • Drain and chop artichoke hearts.
  • Blend artichoke hearts with mayonnaise and Parmesan.
  • Spread on muffin halves and place cooked crab meat on top.
  • Sprinkle each with cheddar cheese.
  • Broil until cheese melts and serve.

Nutrition Facts : Calories 604.4, Fat 32.2, SaturatedFat 13.3, Cholesterol 109.1, Sodium 1452.2, Carbohydrate 43.6, Fiber 5.6, Sugar 5.5, Protein 36.7

Tips:

  • Use high-quality crab meat for the best flavor. Fresh or frozen crab meat works well, but avoid imitation crab meat.
  • Be sure to clean the crab meat thoroughly before using it. This will remove any bits of shell or cartilage.
  • Use a good quality mayonnaise. This will make a big difference in the overall flavor of the sandwiches.
  • Add some chopped fresh herbs, such as parsley, dill, or chives, to the crab mixture for extra flavor.
  • Serve the sandwiches on toasted bread or rolls. This will help to hold the sandwiches together and make them easier to eat.

Conclusion:

Crab and artichoke sandwiches are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer. With a few simple tips, you can make sure that your crab and artichoke sandwiches are perfect every time.

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