Making the perfect Artichoke Hearts Stuffed with Crab Salad should only take approximately 55 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke Hearts Stuffed with Crab Salad recipe can feed your family for 18 to 24 hors d’oeuvres size servings.
There are many different ways to make this Artichoke Hearts Stuffed with Crab Salad recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke Hearts Stuffed with Crab Salad recipe.
Artichoke Hearts Stuffed with Crab Salad Popular Ingredients
- 1/2 cup mayonnaise
- 12 fresh chives, tender green and white parts only, chopped
- 1/8 teaspoon crab boil seasoning (recommended: Old Bay)
- Splash hot red pepper sauce
- 1/2 red onion, diced small
- 2 lemons, juiced
- 1 tablespoon whole-grain mustard
- Salt and freshly ground black pepper
- 11/2 pounds colossal crabmeat, picked over for shells
- 3 (16-ounce) cans artichoke hearts
- 2 teaspoons fresh chopped parsley leaves
- 1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish
Steps for making Artichoke Hearts Stuffed with Crab Salad
- 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.
Popular Categories for this Recipe
- Easy Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Crab Salad – Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting “tail” (abdomen) (Greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. They live in all the world’s oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. Several other groups of crustaceans with similar appearances – such as king crabs and porcelain crabs are not true crabs, but have evolved features similar to true crabs through a process known as carcinisation.
- Crab Recipes
- Salad Recipes
- Shellfish Recipes
- Artichoke Appetizer
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- American – American(s) may refer to:
- Stuffing – Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Artichoke Hearts Stuffed with Crab Salad recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
