Crab Stuffed Artichoke Salad Recipes

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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.

CRAB CAKE-STUFFED ARTICHOKES



Crab Cake-Stuffed Artichokes image

We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.

Provided by Food Network Kitchen

Time 2h

Yield 4 servings

Number Of Ingredients 10

8 ounces jumbo lump crab meat, picked through of any shells
3 cloves garlic, finely grated
1 1/2 cups plain breadcrumbs
1 cup finely grated Parmesan
1/2 cup lightly packed fresh parsley leaves, roughly chopped
2 teaspoons seafood seasoning, such as Old Bay, plus more for serving
3 large lemons: 1 zested and then halved, 1 cut into wedges for serving
Kosher salt and freshly ground black pepper
3/4 cup olive oil
4 medium 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.

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