Best 9 Creamed Crab With Artichokes Recipes

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Craving a creamy, succulent seafood dish bursting with flavors? Look no further than creamed crab with artichokes. This delectable dish combines the richness of the crab meat with the slightly tart yet nutty flavor of artichokes, creating a symphony of taste that will tantalize your palate. Whether you're a seasoned chef or a culinary novice, this guide will take you through the process of creating a creamed crab with artichoke dish that will impress your family and friends. From selecting the freshest ingredients to mastering the art of cooking the crab meat perfectly, we'll provide you with all the tips and techniques you need to create a truly unforgettable culinary experience.

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

CREAMED CRABMEAT WITH ARTICHOKE HEARTS



Creamed Crabmeat With Artichoke Hearts image

Make and share this Creamed Crabmeat With Artichoke Hearts recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 15

1/2 lb fresh mushrooms, sliced
1/2 cup sliced green onion
1/4 cup chopped onion
1 tablespoon butter or 1 tablespoon margarine
2 lbs fresh lump crabmeat, drained and picked over
1 (14 ounce) can artichoke hearts, quartered
1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
2 cups whipping cream
3/4 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons salt, to taste
1/2 teaspoon white pepper
1/4 teaspoon cayenne

Steps:

  • Melt 1 tablespoon butter in a saucepan over medium heat.
  • Saute/stir mushrooms, green onions, and onions unti tender; drain.
  • Press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
  • Add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
  • Gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
  • Add in white wine and remaining ingredients; stir to combine.
  • In a greased 13x9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
  • Top with half the cream sauce.
  • Repeat layers and top with remaining sauce.
  • Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.

CREAMED CRAB WITH ARTICHOKES



Creamed Crab with Artichokes image

Categories     Milk/Cream     Mushroom     Onion     Bake     Casserole/Gratin     Crab     Artichoke     White Wine     Potluck

Yield Serves 8

Number Of Ingredients 14

1/2 cup butter
1/2 cup flour
1/4 cup onion, grated
1/2 cup green onion, chopped
2 tablespoons parsley, chopped
2 cups whipping cream
3/4 cup dry white wine
2 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon Cayenne pepper
2 tablespoons lemon juice
2 pounds crab meat
1 14-ounce can artichoke hearts, drained and sliced
1/2 pound mushrooms, sliced

Steps:

  • Melt butter, stir in flour, and cook for 5 minutes on medium heat. Add onions and parsley and cook 2 to 3 minutes. Gradually stir in cream and heat well. Add wine, salt and peppers. Blend well and simmer stirring constantly. Remove from heat. When mixture is luke warm, add lemon juice.
  • Place meat in bottom of 18 X 28-inch baking dish. Spoon a third of the sauce over top. Layer artichokes over sauce, then cover with third of sauce. Add mushrooms, and top with remaining sauce. Bake in 350°F oven 30 to 40 minutes.

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

CREAMED CRAB



Creamed Crab image

"This snappy crab sauce is so delicious over steamed rice that your guests will never guess it's good for them," remarks Emily Chaney of Penobscot, Maine. "Complete the meal with green beans, a tossed salad and fruit for dessert," she recommends.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup all-purpose flour
1 package (1/2 ounce) butter-flavored granules
2-1/2 cups fat-free milk
3 tablespoons reduced-fat mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon hot pepper sauce
1/4 teaspoon pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat
2 hard-boiled large egg whites, chopped
Hot cooked rice

Steps:

  • In a large saucepan, combine flour and butter-flavored granules. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thicken and bubbly. , Stir in the mayonnaise, mustard, hot pepper sauce and pepper until smooth. Stir in crab and cooked egg whites; heat through. Serve with rice.

Nutrition Facts : Calories 185 calories, Fat 4g fat (0 saturated fat), Cholesterol 61mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

THREE-CHEESE CRAB & ARTICHOKE DIP



Three-Cheese Crab & Artichoke Dip image

This is my absolute favorite go-to recipe for parties, potlucks and family events. Have plenty of bread and veggies for dipping, otherwise people will eat it with a spoon. -Jasmin Baron, Livonia, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 24 servings

Number Of Ingredients 13

2 cups sour cream
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 cups shredded Monterey Jack cheese, divided
2 cups shredded sharp white cheddar cheese, divided
8 ounces fresh or frozen crabmeat, thawed
1-1/4 cups finely chopped green onions, divided
Assorted fresh vegetables and toasted baguette slices

Steps:

  • Preheat oven to 375°. In a large bowl, mix the first 7 ingredients. Stir in artichokes, 1-1/2 cups Jack cheese, 1-1/2 cups cheddar cheese, crab and 3/4 cup green onions. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheeses., Bake, uncovered, until edges are golden brown, 20-25 minutes. Sprinkle with remaining green onions. Serve warm with vegetables and toasted baguette slices.

Nutrition Facts : Calories 199 calories, Fat 17g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 287mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

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

CREAMY CRAB & ARTICHOKE DIP



Creamy Crab & Artichoke Dip image

This is a really good & easy recipe that will send you & your guests begging for more. Great for parties, appetizers, or just a good snack.

Provided by -------

Categories     Crab

Time 30m

Yield 10-14 serving(s)

Number Of Ingredients 6

1 (8 ounce) package crabmeat
1 (8 ounce) package cream cheese, room temperature
1 cup mayonnaise
1/3 cup chopped onion
1 (13 3/4 ounce) can artichoke hearts, drained & chopped
3/4 cup shredded parmesan cheese

Steps:

  • Pre-heat oven to 375°F.
  • In a bowl, blend cream cheese & mayonnaise until smooth. Stir in remaining ingredients & place into a glass pie plate.
  • Bake, uncovered for 15-18 min., until heated through & lightly browned.
  • Serve with "Keebler Town House" crackers.

Nutrition Facts : Calories 243.9, Fat 18.1, SaturatedFat 7.5, Cholesterol 47.2, Sodium 667.6, Carbohydrate 11.4, Fiber 2.2, Sugar 2.2, Protein 10.4

HOT ARTICHOKE AND CRAB DIP



Hot Artichoke and Crab Dip image

My friend had made this recipe. Very tasty! Serve warm with baguette slices.

Provided by bernett5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 35m

Yield 20

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  • Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g

CREAMY ARTICHOKE RANCH



Creamy Artichoke Ranch image

A lighter iteration of the rich and cheesy party hit, this cool and herbal dip is a crowd-pleasing hors d'oeuvre that will be ready in mere minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Serves 8 to 10

Number Of Ingredients 7

1 jar (12 ounces) marinated artichoke hearts
3 anchovy fillets in oil
1/3 cup lightly packed fresh flat-leaf parsley leaves
1 container (17.6 ounces) plain Greek yogurt (1 3/4 cups)
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
Flatbread crisps or crackers, for serving

Steps:

  • Drain artichokes, reserving 3 tablespoons marinade. Pulse artichokes, reserved marinade, anchovies, and parsley in a food processor until finely chopped. Add yogurt, oil, 2 teaspoons salt, and 1/4 teaspoon pepper; pulse a few more times to evenly combine. Transfer to a serving bowl. Drizzle with oil and serve with flatbread crisps.

Tips:

  • For the creamiest results, use full-fat cream cheese and milk.
  • If you don't have any white wine on hand, you can substitute chicken broth or water.
  • Don't overcook the crabmeat. It should be cooked through, but still tender and flaky.
  • If you're using canned artichoke hearts, be sure to rinse and drain them well before adding them to the recipe.
  • Serve creamed crab with artichokes over rice, pasta, or toast points.

Conclusion:

Creamed crab with artichokes is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its creamy, flavorful sauce and tender crabmeat, this dish is sure to please everyone at the table. So next time you're looking for a new seafood recipe to try, give creamed crab with artichokes a try. You won't be disappointed!

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