Description
Delightful Crab & Spinach Stuffed Artichokes combine tender artichokes with a creamy crab and spinach filling, topped with a crispy Parmesan and panko breadcrumb crust. This baked appetizer is perfect for seafood lovers seeking an elegant and flavorful dish.
Ingredients
Artichokes
- 4 medium-sized artichokes
Filling
- 1 cup frozen spinach (thawed and drained)
- 3/4 cup crabmeat (chopped)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 2 cloves garlic (minced)
- 2 tablespoons scallions (chopped)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Topping
- 1/2 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Prepare Artichokes: Trim the bottoms and tops of the artichokes to remove tough parts. Bring a pot of salted water to a boil, then place the artichokes in it and reduce the heat to simmer. Cover and cook for 30 minutes until tender.
- Make Filling: While the artichokes are cooking, combine the thawed and drained spinach, chopped crabmeat, sour cream, mayonnaise, minced garlic, chopped scallions, cayenne pepper, salt, and freshly ground black pepper in a medium bowl. Mix well and set aside.
- Prepare Topping: In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, salt, and olive oil until evenly combined. Set aside.
- Preheat Oven and Prepare Artichokes: Preheat the oven to 400°F (200°C). Drain the cooked artichokes and pat them dry with a clean towel. Place them in a baking dish. Gently press the leaves back to expose the interior. Remove the prickly leaves and carefully scrape out the choke with a spoon to create space for the filling.
- Stuff Artichokes: Fill each artichoke generously with the spinach and crab mixture, ensuring the sauce covers the tops and fills between the artichoke leaves.
- Add Topping and Bake: Sprinkle the breadcrumb and Parmesan mixture evenly over the tops of the stuffed artichokes. Bake for 10-15 minutes or until the breadcrumbs turn golden brown and crispy. Serve warm.
Notes
- Use fresh crabmeat for the best flavor, but canned or frozen can be substituted if necessary.
- Make sure to thoroughly remove the choke to ensure the artichokes are enjoyable to eat.
- For a spicier kick, increase the cayenne pepper slightly according to your preference.
- To save time, artichokes can be steamed instead of boiled, though boiling is traditional in this recipe.
