Crab And Artichoke Salad Recipes

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CRAB AND ARTICHOKE SALAD



Crab And Artichoke Salad image

Number Of Ingredients 7

8 lettuce medium thick wedges of crisp head on individual plates
1 cup sour cream commercial
2 tablespoons green onions minced
Juice of 1 lemon
1 (6-ounce) jar marinated artichoke heart
Salt to taste
1 cup crab meat flaked

Steps:

  • Blend sour cream, onion and lemon juice. Cut the artichokes in small pieces, add to sour cream. (Also add the oil marinade from the jar of artichokes.) Fold in the crab meat. Season to taste with salt. Spoon on lettuce wedges.

Nutrition Facts : Nutritional Facts Serves

ARTICHOKE HEARTS STUFFED WITH CRAB SALAD



Artichoke Hearts Stuffed with Crab Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 55m

Yield 18 to 24 hors d'oeuvres size servings

Number Of Ingredients 12

1/2 cup mayonnaise
12 fresh chives, tender green and white parts only, chopped
1/8 teaspoon crab boil seasoning (recommended: Old Bay)
Splash hot red pepper sauce
1/2 red onion, diced small
2 lemons, juiced
1 tablespoon whole-grain mustard
Salt and freshly ground black pepper
11/2 pounds colossal crabmeat, picked over for shells
3 (16-ounce) cans artichoke hearts
2 teaspoons fresh chopped parsley leaves
1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish

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.

ORZO WITH CRAB AND ARTICHOKE



Orzo with Crab and Artichoke image

Provided by Michael Psilakis

Categories     Blender     Pasta     Tomato     Vegetable     Dinner     Seafood     Crab     Artichoke     Healthy     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1 jar (6 ounces) marinated artichoke hearts, drained and blotted
3 tablespoons white wine vinegar
1 shallot, coarsely chopped
2 cloves garlic
1 teaspoon Dijon mustard
2 large basil leaves
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
1/2 pound orzo
3/4 pound jumbo lump crabmeat
1 pint cherry tomatoes, halved
10 oil-packed sun-dried tomatoes, drained and sliced into thin strips
1/4 cup minced chives
2 tablespoons chopped flat-leaf parsley

Steps:

  • Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.

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