Crab and Cheese Stuffed Artichoke Hearts Recipe

Name: Crab and Cheese Stuffed Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz lump crabmeat; 2 13-15 ounce cans whole artichoke hearts, drained and rinsed, be sure to use water packed not marinated or vinegar packed; 1 cup shredded sharp cheddar cheese or a blend of your favorite cheeses; 1/4 cup grated parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp cajun seasoning; 1/2 tsp black pepper; 2 tbsp chopped green onions; 1 tbsp minced celery; 1 tsp lemon juice; 2 tbsp mayonnaise; 4 slice bacon

Servings: persons

8 oz lump crabmeat
2 13-15 ounce cans whole artichoke hearts, drained and rinsed, be sure to use water packed not marinated or vinegar packed
1 cup shredded sharp cheddar cheese or a blend of your favorite cheeses
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp cajun seasoning
1/2 tsp black pepper
2 tbsp chopped green onions
1 tbsp minced celery
1 tsp lemon juice
2 tbsp mayonnaise
4 slice bacon

1
Preheat oven to 425.
2
Generously butter a shallow baking dish that will hold the artichoke hearts in one layer.
3
Cut artichokes lenthwise to open but do not cut all the way through, this is where the filling will go.
4
In a bowl combine all ingredients EXCEPT bacon and parmesan cheese, gently mix try not to break up crab to much.
5
Fill each artichoke slit generously with crab filling.
6
Sprinkle parmesan cheese evenly over each artichoke.
7
Cut bacon into enough pieces to have a piece to top each artichoke.
8
Bake about 20 minutes until hot and cheese has melted.
9
This can be served as an appetizer or a nice vegetable side dish!
10
!

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 oz lump crabmeat, 2 13-15 ounce cans whole artichoke hearts, drained and rinsed, be sure to use water packed not marinated or vinegar packed, 1 cup shredded sharp cheddar cheese or a blend of your favorite cheeses, 1/4 cup grated parmesan cheese, and more.

Yes, Crab and Cheese Stuffed Artichoke Hearts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab and Cheese Stuffed Artichoke Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions