Crab Artichoke Ball Recipes

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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

ARTICHOKE AND CRAB SPREAD



Artichoke and Crab Spread image

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Provided by Joanne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice

Steps:

  • Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
  • Pour dip into a non-metallic bowl, and chill for 1 hour.
  • Serve with crackers or vegetables.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g

ARTICHOKE AND CRABMEAT TRIANGLES



Artichoke and Crabmeat Triangles image

This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture.

Provided by Barbara Gilhuly

Categories     Appetizers and Snacks     Seafood     Crab

Time 30m

Yield 4

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
⅓ cup chopped onion
¾ cup grated Parmesan cheese
1 (12 ounce) package English muffins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
  • Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
  • Bake for 12 minutes, or until golden brown. Serve hot.

Nutrition Facts : Calories 840.7 calories, Carbohydrate 52.9 g, Cholesterol 138.3 mg, Fat 51.9 g, Fiber 3.7 g, Protein 41.3 g, SaturatedFat 10.3 g, Sodium 1862 mg, Sugar 1.3 g

CRAB-ARTICHOKE PIZZA



Crab-Artichoke Pizza image

I used leftover crabmeat and artichokes from another meal, and this turned out delicious! Enjoy! Fresh pizza dough can often be found in the deli section of supermarkets.

Provided by Laurie

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 8

1 pound fresh pizza dough
¼ teaspoon red pepper flakes
1 (6 ounce) can crabmeat - drained and cartilage removed
1 (6 ounce) jar quartered artichoke hearts in water, drained
2 tablespoons olive oil
1 ½ tablespoons minced garlic
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.
  • Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese.
  • Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.

Nutrition Facts : Calories 541 calories, Carbohydrate 60.5 g, Cholesterol 62.7 mg, Fat 18.5 g, Fiber 3.1 g, Protein 30.9 g, SaturatedFat 5.6 g, Sodium 1496.7 mg, Sugar 6.3 g

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

CRAB AND ARTICHOKE TARTS



Crab and Artichoke Tarts image

This is a quickly prepared, savory appetizer or hors d'oeuvre.

Provided by Zannie

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 10

10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
¼ cup cream cheese, softened
¼ cup grated Parmesan cheese
3 green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

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.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g

ARTICHOKE-CRAB BAKE



Artichoke-Crab Bake image

From a can of "Fanci Food Premium Gourmet Artichoke Hearts." I used fat-free mayo and reduced fat cheese, and I added fresh mushrooms, garlic, thyme, and a dash of Old Bay. Make it your own! This is easy, elegant, versatile, and healthy!

Provided by yogiclarebear

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 (6 ounce) cans lump crabmeat, drained well
1 cup swiss cheese, cubed
1/3 cup chopped green pepper
1/4 cup chopped onion
1 teaspoon salt
1/3 cup mayonnaise
2 teaspoons lemon juice
1 (14 ounce) can small artichoke hearts, packed in water, drained

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 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.

CRAB BALLS



crab balls image

Make and share this crab balls recipe from Food.com.

Provided by chia2160

Categories     Crab

Time 30m

Yield 24 balls

Number Of Ingredients 9

2 (6 ounce) cans crab or 2 (6 ounce) cans clams
1 cup breadcrumbs
3 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon chopped onion
1 teaspoon dried mustard
salt and pepper
12 slices bacon, cut in half
toothpick

Steps:

  • drain and flake meat.
  • combine remaining ingredients except bacon, mix well.
  • shape into walnut size balls.
  • wrap each w/bacon, secure w/toothpicks.
  • broil at medium til bacon is crisp, 10 minutes, turn and repeat.

ARTICHOKE AND CRAB BALLS



Artichoke and Crab Balls image

My family loves to have these any time. They are a great comfort food.

Provided by Sarah Marie @sarahmarie117

Categories     Other Appetizers

Number Of Ingredients 7

2 cup(s) bread crumbs, seasoned
14 ounce(s) artichoke hearts, canned - drained and mashed
1 can(s) crabmeat, flaked
2 - eggs, beaten
1 cup(s) parmesan cheese, grated
2 clove(s) garlic, crushed
1/3 cup(s) olive oil, any flavor

Steps:

  • Heat the oil in a heavy non-stick pan over medium high heat. Saute garlic for about 3 minutes. Then add the mashed artichoke hearts and crab meat and cook for 2-3 minutes until hot.
  • Stir in the eggs and cook 2-3 minutes until they begin to set. Stir in 1-1/2 cups of the bread crumbs and salt and pepper to taste and cook another 2 minutes until hot. Remove from the heat. Stir in the cheese. Mix thoroughly and set aside to cool.
  • Preheat oven to 350F. When mixture is cool enough to handle, roll into bite size balls. Roll balls in additional breadcrumbs and arrange on a baking sheet. Bake for 10 minutes.

ARTICHOKE CRAB DIP



Artichoke Crab Dip image

This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.

Provided by Ashley

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 45m

Yield 24

Number Of Ingredients 4

2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
½ teaspoon Old Bay (tm) Seasoning
½ pound fresh crabmeat, picked over for cartilage and shell fragments

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
  • Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 2.4 g, Cholesterol 27.7 mg, Fat 6.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 211.3 mg

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