Best 6 Crab Meat Stuffed Artichoke Salad Recipes
Crab meat stuffed artichoke salad is a delicious and satisfying dish that is perfect for any occasion. Artichokes are a healthy and versatile vegetable that can be enjoyed in many different ways, and stuffing them with crab meat creates a truly unique and flavorful experience. With so many different recipes available, finding the perfect one can be a challenge. This article will guide you through the process of selecting and preparing the best crab meat stuffed artichoke salad recipe for your needs.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB-STUFFED ARTICHOKES
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
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 HEARTS STUFFED WITH CRAB SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 18 to 24 hors d'oeuvres size servings
Number Of Ingredients 12
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 STUFFED ARTICHOKES
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.
ARTICHOKE AND CRABMEAT TRIANGLES
This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture.
Provided by Barbara Gilhuly
Categories Appetizers and Snacks Seafood Crab
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
- Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
- Bake for 12 minutes, or until golden brown. Serve hot.
Nutrition Facts : Calories 840.7 calories, Carbohydrate 52.9 g, Cholesterol 138.3 mg, Fat 51.9 g, Fiber 3.7 g, Protein 41.3 g, SaturatedFat 10.3 g, Sodium 1862 mg, Sugar 1.3 g
ARTICHOKE-CRAB SPREAD
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
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 ARTICHOKE SALAD
Make and share this Crab Stuffed Artichoke Salad recipe from Food.com.
Provided by GinnyP
Categories Crab
Time 50m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cut the stem of the artichoke flush with the base and slice off the tight top leaves.
- Snip prickles off each side leaf with scissors, if desired.
- Boil for 25 to 40 minutes in salted water.
- The artichoke is done when an outer leaf pulls out easily.
- Drain well upside down, and while still warm from cooking, prepare for salad.
- Press leaves gently back so that the artichoke lies open like a flower.
- Pull out the cone of undeveloped white leaves.
- Scrape out choke with a spoon.
- Chill.
- Mix the crabmeat, celery, bell pepper, onion, and mayonnaise together; add nutmeg, salt, and paprika.
- Heap this on the artichoke heart and decorate with capers.
- Pass a bowl of mayonnaise at the table.
Nutrition Facts : Calories 84.9, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 184.8, Carbohydrate 15.4, Fiber 7.7, Sugar 2.4, Protein 4.7
Tips:
- Choose fresh artichokes: Look for artichokes that are heavy for their size, have tightly closed leaves, and no blemishes.
- Prepare the artichokes properly: Trim the stem and the sharp tips of the leaves. Then, steam the artichokes until the leaves are tender and the choke is easily removed.
- Use high-quality crab meat: Fresh or frozen crab meat works well in this recipe. Avoid using imitation crab meat, as it will not have the same flavor or texture.
- Don't overstuff the artichokes: You want the artichokes to be filled, but not so full that they burst open.
- Chill the artichokes before serving: This will help the flavors to meld and will make the artichokes easier to handle.
Conclusion:
Crab meat stuffed artichoke salad is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it does take some time to prepare. With a little planning, you can have this dish on the table in no time. So next time you are looking for a unique and flavorful salad, give crab meat stuffed artichoke salad a try. You won't be disappointed!
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