Best 8 Creamed Crabmeat With Artichoke Hearts Recipes

CRAB AND ARTICHOKE TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
• Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
• Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately.

HOT ARTICHOKE AND CRAB DIP

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.

CREAMED CRABMEAT WITH ARTICHOKE HEARTS

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat.
• Saute/stir mushrooms, green onions, and onions unti tender; drain.
• Press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
• Add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
• Gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
• Add in white wine and remaining ingredients; stir to combine.
• In a greased 13x9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
• Top with half the cream sauce.
• Repeat layers and top with remaining sauce.
• Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.

CRAB ARTICHOKE TOASTS

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.

CREAMED CRAB WITH ARTICHOKES

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 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.

"ALL CRABMEAT" CRAB CAKES

Steps:

• Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well.
• Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter.
• Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments.
• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.