Best 10 Crab And Artichoke Sandwiches Recipes

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Taste the delectable combination of crab and artichoke hearts in these savory sandwiches. Perfect for a quick and satisfying lunch or dinner, these sandwiches burst with flavor. Whether you prefer a classic recipe or one with a twist, there's sure to be a crab and artichoke sandwich recipe that suits your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB ARTICHOKE TOASTS



Crab Artichoke Toasts image

Easy, delicious crab appetizers recipe! Creamy crab and artichoke topping on toasted baguette slices. Serve warm or cold for an instant party favorite.

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 25m

Number Of Ingredients 13

1 (10-ounce) whole-wheat baguette (cut into 24 (1/4-inch-thick) slices)
1/2 cup plain nonfat Greek yogurt
3 tablespoons finely chopped fresh flat-leaf parsley (divided)
1 teaspoon fresh lemon zest ((1 small lemon will be plenty for both the zest and juice))
1 tablespoon fresh lemon juice ((1 small lemon will be plenty for both the zest and juice))
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 ounces gruyere cheese (shredded, about 1/2 cup (fontina or gouda would be great too!))
1 ounce Parmesan cheese (finely grated, about 1/4 cup)
1 (14-ounce) can artichoke hearts (drained, patted dry, and roughly chopped)
1 (4-ounce) can lump crab meat (drained)

Steps:

  • Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper.
  • Cut the baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on the prepared baking sheet.
  • In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
  • Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn. Sprinkle with remaining 1 tablespoon fresh parsley. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 toast, Calories 68 kcal, Carbohydrate 9 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Fiber 1 g

ARTICHOKE AND SALAMI SANDWICHES



Artichoke and Salami Sandwiches image

Country bread layered with Artichoke-Basil Spread is the base for these tasty sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 5

8 thick slices country bread
1 cup Artichoke-Basil Spread
4 ounces thinly sliced fontina cheese
1/2 bunch flat-leaf spinach
4 ounces thinly sliced hard salami

Steps:

  • Dividing evenly, top bread with Artichoke-Basil Spread; layer 4 of the slices with fontina cheese, spinach, and salami. Assemble sandwiches, and serve.

ARTICHOKE-CRAB SPREAD



Artichoke-Crab Spread image

Artichoke, crabmeat and cheese blend into a savory spread served with bread slices.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 48

Number Of Ingredients 7

1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (8 ounces) cream cheese, cubed
4 medium green onions, sliced (1/4 cup)
1 cup shredded imitation crabmeat (4 ounces)
1/2 cup grated Parmesan cheese
4 teaspoons lemon juice
French baguette or cocktail rye bread slices, for serving, if desired

Steps:

  • Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray.
  • Place all ingredients except bread in cooker.
  • Cover and cook on low heat setting 1 to 1 1/4 hours (or high heat setting 30 to 45 minutes) or until cream cheese is melted. Stir until cheese is smooth.
  • Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.
  • Serve with bread slices. Spread will hold up to 3 hours.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 80 mg

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

ARTICHOKE AND CRAB SPREAD



Artichoke and Crab Spread image

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Provided by Joanne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice

Steps:

  • Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
  • Pour dip into a non-metallic bowl, and chill for 1 hour.
  • Serve with crackers or vegetables.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g

CRAB AND ARTICHOKE SANDWICHES



Crab and Artichoke Sandwiches image

Make and share this Crab and Artichoke Sandwiches recipe from Food.com.

Provided by bayousong

Categories     Spreads

Time 12m

Yield 6 serving(s)

Number Of Ingredients 6

6 English muffins, split
1 (14 ounce) can artichoke hearts
1 cup mayonnaise
1 cup parmesan cheese, freshly grated
1 lb fresh crabmeat
8 ounces sharp cheddar cheese, grated

Steps:

  • Pick through crab for shell.
  • Split muffins, place on a cookie sheet and toast lightly.
  • Drain and chop artichoke hearts.
  • Blend artichoke hearts with mayonnaise and Parmesan.
  • Spread on muffin halves and place cooked crab meat on top.
  • Sprinkle each with cheddar cheese.
  • Broil until cheese melts and serve.

Nutrition Facts : Calories 604.4, Fat 32.2, SaturatedFat 13.3, Cholesterol 109.1, Sodium 1452.2, Carbohydrate 43.6, Fiber 5.6, Sugar 5.5, Protein 36.7

OPEN-FACE CRAB AND ARTICHOKE MELT



Open-Face Crab and Artichoke Melt image

I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups freshly grated parmesan cheese
1 1/2 cups mayonnaise
1 medium onion, chopped
12 ounces fresh crabmeat, drained, picked over
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup fresh parsley, chopped
8 slices sourdough bread
8 plum tomatoes, sliced
8 ounces monterey jack cheese, thinly sliced
2 tablespoons fresh parsley, chopped

Steps:

  • Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
  • Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
  • Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.

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.

CRAB AND ARTICHOKE STEW WITH GARLIC CROUTONS



Crab and Artichoke Stew With Garlic Croutons image

This stew is an amalgam of West Coast flavors: fresh artichokes, Dungeness crab, citrus and, yes, chardonnay. You'll start by making crab stock from the Dungeness crabs, cooking them in water, picking them clean of meat and boiling their shells to extract as much flavor as possible from these giants of the sea. Orange zest brightens the broth and artichoke hearts, diced potatoes and crab meat give the stew enough heft to warm you on a foggy afternoon. Make extra croutons. Diners will want seconds, or thirds.

Provided by Molly O'Neill

Categories     dinner, project, soups and stews, main course

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 17

8 cups water
2 bay leaves
3 Dungeness crabs
1 teaspoon olive oil
1 clove garlic, peeled and minced
1 medium white onion, peeled and finely chopped
1/2 teaspoon crushed red-pepper flakes
2 teaspoons grated orange zest
1 cup pureed stewed tomatoes
2 cups chardonnay
4 medium potatoes, cut into 1/2-inch dice
4 fresh artichoke hearts, cut into 1/2-inch dice
1/2 teaspoon kosher salt
1/4 cup basil, cut across into thin strips
2 3/4-inch-thick slices Tuscan-style bread, halved
2 cloves garlic, peeled and crushed
2 teaspoons olive oil

Steps:

  • To make the stew, place the water and bay leaves in a large pot over medium-high heat. Bring to a boil, add the crabs, return to a boil, lower heat slightly and simmer for 10 minutes. Set the crabs aside to cool; reserve the broth in the pot.
  • Remove the meat from the crabs and place the shells in the pot. Bring the broth to a boil, lower heat and simmer for 30 minutes. Strain the broth through a fine-mesh sieve, place in a clean pot over medium-high heat and simmer until reduced to 2 cups, about 1 hour.
  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3 minutes. Add the red-pepper flakes, orange zest, tomato puree, wine and crab broth. Simmer for 10 minutes. Add the potatoes, artichokes and salt and simmer until vegetables are soft, about 30 minutes. Add the crab meat and cook just until heated through.
  • To make croutons, rub the bread on both sides with the garlic. Heat the olive oil in a medium-size heavy skillet over medium-high heat. Add the garlic and cook for 1 minute. Discard the garlic and cook the bread until toasted, about 2 minutes per side.
  • To serve, ladle the stew among 4 bowls and sprinkle with the basil. Top with a crouton and serve immediately.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 3 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 409 milligrams, Sugar 3 grams, TransFat 0 grams

BUTTERY CRAB AND ARTICHOKE DIP



Buttery Crab and Artichoke Dip image

Buttery Crab and Artichoke Dip is a great, gourmet-style appetizer that is sure to turn heads at your gathering. This recipe melds our Roasted Garlic and Parmesan Baby Reds® potatoes with crab, artichoke and a variety of cheeses.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 8

Number Of Ingredients 7

1 (4.1 ounce) package Idahoan® Roasted Garlic & Parmesan Baby Reds
2 (6 ounce) cans lump crabmeat, drained
2 (15 ounce) cans water packed artichoke hearts
1 cup Brie cheese, broken into chunks
1 cup shredded Gruyere cheese
½ cup shredded Parmesan cheese
1 cup boiling water

Steps:

  • Preheat oven to 400 degrees F.
  • Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.
  • Place in a 9 x 12 baking dish that has been sprayed with olive oil.
  • Bake until bubbling and golden brown.
  • Serve with baguettes or crackers.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 14.6 g, Cholesterol 73.8 mg, Fat 11.5 g, Fiber 4.1 g, Protein 22.5 g, SaturatedFat 6.8 g, Sodium 1107 mg, Sugar 0.1 g

Tips for Perfect Crab and Artichoke Sandwiches

  • Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than canned or frozen crab meat. If you can't find fresh crab meat, you can use canned or frozen crab meat that has been thawed and drained.
  • Don't overcook the crab meat. Crab meat is very delicate and can easily be overcooked. Cook it just until it is opaque and heated through.
  • Use a good quality mayonnaise. Mayonnaise is the binding agent in crab and artichoke sandwiches, so it's important to use a good quality mayonnaise that has a rich flavor.
  • Add some chopped celery and onion for crunch. Celery and onion add a nice crunch and flavor to crab and artichoke sandwiches.
  • Use a variety of cheeses. A combination of cheeses, such as cream cheese, cheddar cheese, and Parmesan cheese, adds a lot of flavor and richness to crab and artichoke sandwiches.
  • Serve the sandwiches warm or cold. Crab and artichoke sandwiches can be served warm or cold. If you're serving them warm, toast the bread before assembling the sandwiches.

Conclusion

Crab and artichoke sandwiches are a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. They're easy to make and can be customized to your own taste. With a few simple tips, you can make perfect crab and artichoke sandwiches every time.

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