CRAB ARTICHOKE TOASTS
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
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
CRAB & ARTICHOKE DIP
Nearly every time my girlfriends and I get together, we dip into this rich and creamy snack and our favorite bottle of wine. It's so convenient to use the slow cooker to make this recipe-it's a perfect fit for our relaxed friends nights. -Connie McKinney, Marshall, Missouri
Provided by Taste of Home
Categories Appetizers
Time 2h20m
Yield 3-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain., In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers.
Nutrition Facts : Calories 158 calories, Fat 12g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 279mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
ARTICHOKE-CRAB BAKE
From a can of "Fanci Food Premium Gourmet Artichoke Hearts." I used fat-free mayo and reduced fat cheese, and I added fresh mushrooms, garlic, thyme, and a dash of Old Bay. Make it your own! This is easy, elegant, versatile, and healthy!
Provided by yogiclarebear
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 dgrees F.
- Combine crabmeat, Swiss cheese, green pepper, onion, and salt. (And any added spices.).
- Blend mayonnaise and lemon juice; toss with crab mixture.
- Spray a baking dish with non-stick cooking spray. Place artichoke hearts on bottom of baking dish; pour crabmeat mixture over the artichokes.
- Cover and bake for 35 minutes or until heated through.
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 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.
CREAMED CRAB WITH ARTICHOKES
Categories Milk/Cream Mushroom Onion Bake Casserole/Gratin Crab Artichoke White Wine Potluck
Yield Serves 8
Number Of Ingredients 14
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.
CRAB AND ARTICHOKE SANDWICHES
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
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
ARTICHOKE AND CRAB SPREAD
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
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-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
CRAB AND ARTICHOKE STEW WITH GARLIC CROUTONS
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
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
ARTICHOKE BALLS
Make and share this Artichoke Balls recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 24 balls
Number Of Ingredients 8
Steps:
- Preheat oven to 350. In a medium bowl combine artichoke, bread crumbs, eggs, olive oil, 2 tablespoons Parmesan, lemon juice and garlic.
- Form mixture into 24 small balls, 1 inch in diameter, and roll in remaining Parmesan cheese. Set on a lightly greased baking sheet.
- Bake artichoke balls until eggs are set throughout and balls are heated through, about 10 minutes.
Nutrition Facts : Calories 46.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 16.8, Sodium 121.9, Carbohydrate 4.8, Fiber 1.1, Sugar 0.4, Protein 2.1
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
BAKED ARTICHOKES WITH CRAB AND SOURDOUGH STUFFING
Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium skillet over medium heat. Add bell pepper, onion, celery and garlic. Sauté until onion is translucent, about 6 minutes. Transfer to large bowl and cool completely. Mix in breadcrumbs and crabmeat. Season stuffing with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Cut off top third of each artichoke; discard. Cut off stem. Pull out yellow and small purple-tipped leaves from center. Using melon baller, scoop out fibrous choke.
- Gently pull leaves outward from center until leaves open slightly. Pack stuffing into each artichoke cavity and between first and second center layers of leaves, mounding slightly. Place artichokes in 13x9x2-inch baking dish. Add enough water to come 3/4 inch up sides of dish. Cover with foil. Bake artichokes until outer leaf pulls away easily, about 1 hour 15 minutes.
ARTICHOKE AND CRAB BALLS
My family loves to have these any time. They are a great comfort food.
Provided by Sarah Marie @sarahmarie117
Categories Other Appetizers
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy non-stick pan over medium high heat. Saute garlic for about 3 minutes. Then add the mashed artichoke hearts and crab meat and cook for 2-3 minutes until hot.
- Stir in the eggs and cook 2-3 minutes until they begin to set. Stir in 1-1/2 cups of the bread crumbs and salt and pepper to taste and cook another 2 minutes until hot. Remove from the heat. Stir in the cheese. Mix thoroughly and set aside to cool.
- Preheat oven to 350F. When mixture is cool enough to handle, roll into bite size balls. Roll balls in additional breadcrumbs and arrange on a baking sheet. Bake for 10 minutes.
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