Crab Stuffed Artichoke

Photo by: aargersi
290

by aargersi

over 2 years ago

This recipe was entered in the contest for Your Best Recipe with White Wine.


jjones's Testing Notes:

This elegant little recipe constructed by aargersi seamlessly incorporates the (sometimes daunting) fresh artichoke and a seafood favorite, crab cakes. Though these components can stand alone on their own merits, together they merge to form a satisfying dish that can be served as an appetizer or sophisticated brunch option. The lemon and capers add brightness to the crab, which is lightly dressed with mayonnaise and scented with sweet and subtle tarragon. A dusting of breadcrumbs provides a pleasant, toasty crunch to offset the creaminess of the crab. The artichoke steps in as an edible vehicle for the crab with a luscious reward for cleaning your plate: the heart! The ingredient list is short and the instructions offer an easy path to what tastes like a much more involved dish.

This started with just a thought, I like artichokes and I like crab cakes, so why not stuff one into the other? Came out tasty!

Serves 2 artichokes for 4 people (share nicely now!)

  • 2 large artichokes
  • 3 lemons
  • 1 large shallot - minced - about 3 tbs
  • 2 tablespoons mayonaise
  • 2 tablespoons small capers (I used liliput ones)
  • 2 tablespoons minced fresh tarragon
  • 1/4 cup plus 2 tbs seasoned bread crumbs
  • 1/2 pound lump crab meat
  • 1/2 cup dry white wine
  • pepper
  • olive oil to drizzle
  1. Cut the bottoms off the artichokes, as well as the tops. Trim the toughest outer leaves and clip off any remaining pokey things from the leaves. Rub all of the cut surfaces with the juice from one lemon as quickly as possible.
  2. Steam the artichokes until they are tender, then set them aside to cool.
  3. Mix together the shallot, mayo, juice from another lemon, capers, tarragon and bread crumb. Grind in some pepper then fold in the lump crabmeat, being careful not to break it up too much.
  4. Heat the oven to 350. Scoop the innermost leaves and the choke out of the artichokes. Pull the leaves apart a bit to loosen them up. Fill the middle space with the crab mixture, then stuff the remaining crab down in amongst the leaves as much as you can until it is used up.
  5. Put the wine in a 9x9 pyrex (or other baking dish that will hold them snugly) then put the artichokes in. Sprinkle the 2 tbs of bread crumb on top, then drizzle each with olive oil, about 2 tbs per artichoke. Squeeze the juice from the remaining lemon over top.
  6. Bake them for 15 minutes, then baste them with the wine in the pan, using most of it up - it will soak into the bread crumb. Continue baking until the are nice and crisp and brown on top.
  7. I served these by setting them in the middle of the table, handing out forks and knives and a leaf shuck bowl, and letting everyone have at them!
Edamam

Nutrition Info:

PER SERVING:

  • 421 calories
  • 10g total fat
  • 2g saturated fat
  • 89mg cholesterol
  • 899mg sodium
  • 50g carbohydrate (14g dietary fiber, 9g sugar)
  • 31g protein

SPECIAL DIETS:

1 Comments Add a Comment
  • Missing_avatar

    Aprilb says: Great idea! This will be dinner tomorrow night since I have plenty of crab in my freezer from last year's crabbing expeditions and need to use it up.

    about 1 year ago Reply to this »

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