Best 6 Crab Meat Stuffed Artichoke Salad Recipes

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.

ARTICHOKE HEARTS STUFFED WITH CRAB SALAD

Steps:

• In a large bowl mix together a dressing of mayonnaise, chives, crab boil seasoning, hot red pepper sauce, red onions, lemon juice, mustard, salt and pepper.
• Place crabmeat in another bowl and pour on enough dressing to coat. Toss crabmeat very lightly - try not to break the crabmeat into small pieces. Let sit in refrigerator.
• Scoop a small indentation in the top of each artichoke heart to serve as the vessel for the salad. Spoon some salad into each artichoke heart, top with a piece of avocado, and sprinkle with some of the chopped parsley.

CRAB STUFFED STEAK WITH A BEARNAISE SAUCE

Steps:

• Make stuffing.
• Remove crab from legs, break meat up.
• Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
• Add parsley, pepper and crab, stir to combine, remove and set to one side.
• Steaks.
• Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.
• Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
• Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
• Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.
• Sauce.
• Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
• Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
• Asparagus.
• Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
• Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.
• To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

CRAB STUFFED ARTICHOKE SALAD

Steps:

• Cut the stem of the artichoke flush with the base and slice off the tight top leaves.
• Snip prickles off each side leaf with scissors, if desired.
• Boil for 25 to 40 minutes in salted water.
• The artichoke is done when an outer leaf pulls out easily.
• Drain well upside down, and while still warm from cooking, prepare for salad.
• Press leaves gently back so that the artichoke lies open like a flower.
• Pull out the cone of undeveloped white leaves.
• Scrape out choke with a spoon.
• Chill.
• Mix the crabmeat, celery, bell pepper, onion, and mayonnaise together; add nutmeg, salt, and paprika.
• Heap this on the artichoke heart and decorate with capers.
• Pass a bowl of mayonnaise at the table.

CRAB ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°.
• In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
• Stuff mushrooms with mixture and transfer to a small baking sheet.
• Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
• Garnish with parsley and serve.

CRAB-STUFFED FILET MIGNON

Steps:

• In a small bowl, combine the crabmeat, cheese, onion and butter., Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within 1/2 in. of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary., Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before serving.