Crab And Artichoke Sandwiches Recipes

CRAB ARTICHOKE TOASTS

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.

ARTICHOKE AND SALAMI SANDWICHES

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

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.

CRAB-STUFFED ARTICHOKES

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.

ARTICHOKE AND CRAB SPREAD

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.

CRAB AND ARTICHOKE SANDWICHES

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.

OPEN-FACE CRAB AND ARTICHOKE MELT

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

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

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.

BUTTERY CRAB AND ARTICHOKE DIP

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.