Crab Stuffed Artichoke Salad Recipe

Name: Crab Stuffed Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 artichoke; ¼ cup fresh cooked crabmeat; ¼ cup finely chopped celery; 1 tablespoon finely chopped red bell pepper; 1 teaspoon finely minced onion; 2 tablespoons mayonnaise, thinned with cream below; 1 teaspoon cream; ⅛ teaspoon nutmeg; salt; paprika; ½ teaspoon capers

Servings: persons

1 artichoke
¼ cup fresh cooked crabmeat
¼ cup finely chopped celery
1 tablespoon finely chopped red bell pepper
1 teaspoon finely minced onion
2 tablespoons mayonnaise, thinned with cream below
1 teaspoon cream
⅛ teaspoon nutmeg
salt
paprika
½ teaspoon capers

1
Cut the stem of the artichoke flush with the base and slice off the tight top leaves.
2
Snip prickles off each side leaf with scissors, if desired.
3
Boil for 25 to 40 minutes in salted water.
4
The artichoke is done when an outer leaf pulls out easily.
5
Drain well upside down, and while still warm from cooking, prepare for salad.
6
Press leaves gently back so that the artichoke lies open like a flower.
7
Pull out the cone of undeveloped white leaves.
8
Scrape out choke with a spoon.
9
Chill.
10
Mix the crabmeat, celery, bell pepper, onion, and mayonnaise together; add nutmeg, salt, and paprika.
11
Heap this on the artichoke heart and decorate with capers.
12
Pass a bowl of mayonnaise at the table.

kcal

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Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 artichoke, ¼ cup fresh cooked crabmeat, ¼ cup finely chopped celery, 1 tablespoon finely chopped red bell pepper, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Stuffed Artichoke Salad

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