Crab Stuffed Artichokes Recipe

Name: Crab Stuffed Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large artichokes; 3 lemons; 1 large shallot - minced - about 3 tbs; 2 tablespoons mayonaise; 2 tablespoons small capers (I used lilyput ones); 2 tablespoons minced fresh tarragon; 1/4 cup seasoned bread crumb, plus 2 tbs for sprinkling; 1/2 pound lump crabmeat; 1/2 cup white wine (I used a Chilean Savignon Blanc); pepper; olive oil to drizzle

Servings: persons

2 large artichokes
3 lemons
1 large shallot - minced - about 3 tbs
2 tablespoons mayonaise
2 tablespoons small capers (I used lilyput ones)
2 tablespoons minced fresh tarragon
1/4 cup seasoned bread crumb, plus 2 tbs for sprinkling
1/2 pound lump crabmeat
1/2 cup white wine (I used a Chilean Savignon Blanc)
pepper
olive oil to drizzle

1
Cut the bottoms off the artichokes, as well as the tops. Trim the toughest outer leaves and clip off any remaining pokey things from the leaves. Rub all of the cut surfaces with the juice from one lemon as quickly as possible.
2
Steam the artichokes until they are tender, then set them aside to cool.
3
Mix together the shallot, mayo, juice from another lemon, capers, tarragon and bread crumb. Grind in some pepper then fold in the lump crabmeat, being careful not to break it up too much.
4
Heat the oven to 350. Scoop the innermost leaves and the choke out of the artichokes. Pull the leaves apart a bit to loosen them up. Fill the middle space with the crab mixture, then stuff the remaining crab down in amongst the leaves as much as you can until it is used up.
5
Put the wine in a 9x9 pyrex (or other baking dish that will hold them snugly) then put the artichokes in. Sprinkle the 2 tbs of bread crumb on top, then drizzle each with olive oil, about 2 tbs per artichoke. Squeeze the juice from the remaining lemon over top.
6
Bake them for 15 minutes, then baste them with the wine in the pan, using most of it up - it will soak into the bread crumb. Continue baking until the are nice and crisp and brown on top.
7
I served these by setting them in the middle of the table, handing out forks and knives and a leaf shuck bowl, and letting everyone have at them!

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 2 large artichokes, 3 lemons, 1 large shallot - minced - about 3 tbs, 2 tablespoons mayonaise, and more.

Yes, Crab Stuffed Artichokes 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 Stuffed Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions