Crab And Artichoke Cakes 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.

VEGAN ARTICHOKE CRAB CAKES

Steps:

• Open the cans of artichoke hearts and measure canning liquid into a large mixing bowl.
• Discard the remaining liquid then dump the artichoke hearts onto a cutting board.
• Roughly chop the artichoke hearts (mostly focusing on chopping the "core" sections) and add to your large bowl.
• Finely chop celery, onion and parsley. Add to the large mixing bowl.
• To the large bowl, add chickpea flour, vegan mayonnaise, Dijon mustard, apple cider vinegar, Old bay seasoning, garlic powder, salt and black pepper.
• Mix until well combined.
• Let this mixture sit for 10 minutes.
• Prep your baking tray by covering it with a silicone baking mat or parchment paper.
• Measure panko breadcrumbs into a large, flat bottom bowl.
• Once the crab cake mixture has rested, use a ¼ cup measuring cup to scoop the crab cake mixture. Take this out of the measuring cup and shape into a flat disk, about ¾ inch (2 centimeters) thick.
• Set the crab cake into the breadcrumbs and lightly press down. Flip your crab cake to lightly coat the other side with breadcrumbs, or sprinkle some on top and press into the patty.
• Place onto the baking tray and repeat to form all crab cakes coated with breadcrumbs.
• Spray the crab cakes with oil (if you don't have oil spray, lightly brush oil onto each crab cake).
• Flip your crab cakes over and spray oil onto the other side (or brush oil onto the other side).
• Put the crab cakes into an oven preheated to 375 °F. Bake for 20-22 minutes, until both sides are golden-brown.
• Crabless cakes can be served hot from the oven if you use a fork and knife. If you want to pick them up, allow to cool for at least 15 minutes so they have time to firm.
• Serve with a creamy dairy-free dip, like this vegan crab cake sauce!

ARTICHOKE "CRAB" CAKES

Steps:

• Preheat oven to 450 and line baking sheet with parchment paper.
• In a small bowl whisk together all tahini sauce ingredients until thoroughly combined. Place in refrigerator to chill until ready to use.
• Place oats in food processor and pulse until not fully ground. Leave some chunks. Set aside in small bowl.
• Place artichoke hearts and garlic in processor bowl and pulse until slightly broken up, leaving some chunks. Transfer to large bowl and add red pepper, corn, celery, scallions, parsley, spices, mustard, oil and mix well. Then stir in the oats.
• Shape into patties and place on lined baking sheet. Brush or spray with avocado oil.
• Bake in preheated 450 oven for 15 minutes. Flip and bake another 12 minutes, until firm and golden.
• Serve with tahini sauce for dipping.
• Left overs can be served over bed of romaine and drizzle with sriracha tahini sauce, and sprinkle scallions on top.

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 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 CRAB CAKES

Steps:

• Stir together all ingredients in a medium bowl.
• Shape mixture into 8 patties.

ARTICHOKE-CRAB BAKE

Steps:

• Preheat oven to 375 dgrees F.
• Combine crabmeat, Swiss cheese, green pepper, onion, and salt. (And any added spices.).
• Blend mayonnaise and lemon juice; toss with crab mixture.
• Spray a baking dish with non-stick cooking spray. Place artichoke hearts on bottom of baking dish; pour crabmeat mixture over the artichokes.
• Cover and bake for 35 minutes or until heated through.

CRAB-ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 2-quart casserole.
• Cook pasta according to package directions; drain and set aside.
• Melt butter in large saucepan over medium heat; add green onions. Cook and stir about 2 minutes. Add flour; cook and stir 2 minutes more.
• Gradually add half-and-half, whisking constantly until mixture begins to thicken.
• Whisk in mustard and red pepper; season to taste with salt and black pepper.
• Remove from heat and stir in 1/4 cup cheese until melted.
• Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended.
• Top with remaining 1/4 cup cheese.
• Bake about 40 minutes or until hot, bubbly and lightly browned.