Crab Meat Stuffed Artichoke Salad Recipes

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CRAB-STUFFED ARTICHOKES



Crab-Stuffed Artichokes image

Looking for an impressive luncheon presentation? Rely on this delicious recipe for stuffed artichokes that Suzanne Strocsher's mother passed on to her in Bothell, Washington. "They're surprisingly easy to make," Suzanne promises.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 9

4 medium artichokes
2 cups lump crabmeat, drained
2 tablespoons plus 2 teaspoons lemon juice, divided
1/2 cup shredded reduced-fat Swiss cheese
1/2 cup soft bread crumbs
1/3 cup reduced-fat mayonnaise
1/3 cup chopped green pepper
1/4 cup finely chopped onion
1/2 teaspoon salt

Steps:

  • Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with 2 tablespoons lemon juice. , Stand artichokes in a Dutch oven; add 2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until leaves near the center almost pull out easily. , Invert artichokes to drain. With a spoon, carefully scrape out the fuzzy center portion of artichokes and discard. , In a large bowl, combine the crab, cheese, bread crumbs, mayonnaise, green pepper, onion, salt and remaining lemon juice. Gently spread artichoke leaves apart; fill with stuffing. , Place in an ungreased 8-in. square baking dish; add 1/2 in. of warm water. Cover and bake at 350° for 20-25 minutes or until heated through and leaves near the outer edge pull out easily.

Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 1142mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

CRAB CREPES



Crab Crepes image

This is delicious on spring or summer evening with a green salad on the side.

Provided by KerriJ

Categories     100+ Breakfast and Brunch Recipes     Crepes     Savory

Time 2h50m

Yield 8

Number Of Ingredients 19

2 cups flour
1 cup cold water
4 eggs
2 tablespoons melted butter
½ teaspoon salt
4 tablespoons butter
½ cup chopped green onion
¾ cup dry sherry
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups fresh crabmeat, cooked and diced
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups hot milk
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup heavy cream
2 egg yolks
1 cup grated Swiss cheese

Steps:

  • Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
  • Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
  • Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
  • Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
  • Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
  • Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
  • Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 37.7 g, Cholesterol 234 mg, Fat 33.4 g, Fiber 1.2 g, Protein 20.9 g, SaturatedFat 19.9 g, Sodium 699.4 mg, Sugar 3.8 g

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.

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.

ARTICHOKE AND CRAB STUFFED POTATOES



Artichoke and Crab Stuffed Potatoes image

Very nice twist on baked potatoes! Found on Potatoes.com. Time includes time to bake the potatoes.

Provided by jovigirl

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

4 large russet potatoes
3 ounces cream cheese
1/4 cup milk
1/4 cup mayonnaise
1/3 cup green onion, thinly sliced
1 tablespoon minced pickled jalapeno pepper (less if you don't like it spicy)
2 teaspoons minced fresh garlic
3/4 cup shredded parmesan cheese
1 lb crabmeat
1 (13 ounce) can artichoke hearts, quarters drained well and coarsely chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Wash and prick the potatoes and bake for 45 - 55 minutes, or until very tender and baked through. Remove from oven and let sit 10 minutes.
  • Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapeños and garlic in a mixing bowl and mix with a whip attachment until combined.
  • After potatoes have cooled 10 minutes, cut the top off the potato (lengthwise) and scoop out the hot potato with a spoon, leaving a 1/2-inch shell. Add the potato pulp to the mixing bowl and mix with whip attachment until well mixed. Stir in the 3/4 cup parmesan cheese, crab meat and artichokes.
  • Scoop the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top.
  • Place potatoes on a baking sheet and bake for about 20 - 25 minutes or until golden and heated through.

Nutrition Facts : Calories 652.9, Fat 19.4, SaturatedFat 9.2, Cholesterol 93.4, Sodium 1771.8, Carbohydrate 81.5, Fiber 13.4, Sugar 5.2, Protein 41.1

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