Home Carrollton Simply Catering Crab Stuffed Artichoke Recipe

Simply Catering Crab Stuffed Artichoke Recipe


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Ingredients for Artichokes
1 ½ cups water
4 lemons, halved
4 lemons, juiced
6 fresh artichokes
1 cup olive oil
1 cup dry white wine
¾ cup finely chopped onion
¼ teaspoon black peppercorns
4 fresh thyme sprigs
5 fresh rosemary sprigs
3 bay leaves
Ingredients for Crab Stuffing
1½ cups butter
3 medium onions, finely chopped
1½ cups finely chopped shallots
6 coarse white bread crumbs dampened with oyster stock
6 bay leaves
1½ tsps salt
1½ tsps black pepper
Dash cayenne
1½ pounds crab meat
3 tbsp chopped parsley
Ingredients for Garnish
½ tomato, small diced
Parsley, chopped
½ cup fresh parmesan

Instructions In a large pot, combine the water with 4 lemon halves and lemon juice.
Trim the leaves of each artichoke, first take off the dark green outer leaves and then snip with scissors the top ¼ of the leaves.
Drop the artichokes immediately into the lemon infused stock.
Add oil, wine, onion, coriander seeds, peppercorns, thyme, rosemary, and bay leaves.
Bring to a simmer over high heat, reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 30 minutes.
Let the artichokes cool.
In a large skillet over medium heat, melt butter, sauté onion and shallots until tender.
Add dampened bread crumbs and continue cooking 5 minutes.
Add bay leaves, salt, pepper, cayenne, crab meat and parsley, mix thoroughly.
Remove skillet from heat.
Remove bay leaves.
Then place steamed artichokes on a cutting board and slice in half with a serrated knife.
Scoop out the choke with a spoon.
Fill each with approximately ½ cup crab stuffing depending on the size of the artichoke.
Arrange artichokes in a baking dish and bake 30 minutes at 350 degrees F or until golden brown.
To serve garnish with parmesan cheese, diced tomato, and parsley sprigs.

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Six-time STAR teacher, Alice taught Advanced Placement English, literature, composition, speech and theater for over twenty years, part of which time she also served as Director of Admissions, Development, Public Relations, and Alumni at Oak Mountain Academy. She is the managing partner of Ridley-Teal Properties and content editor for the City Menus. She is a board member of the Carroll Symphony Orchestra and enjoys playing flute with the Carroll Community Wind Ensemble.