Deviled Crab-Stuffed Artichoke Bottoms are a divine twist on a classic dish made into an easy elegant appetizer!
Hey, all! I have another wonderful stuffed artichoke bottom recipe for you!
Why all the artichoke bottom recipes? First, I love and adore artichokes. Although this deviled crab stuffing would be equally delicious in mushrooms, my husband is allergic to mushrooms so I tend not to do very many mushroom recipes. If I do a recipe with mushrooms like my Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes, I either have to eat it all myself, give it away or my husband has to very carefully and cautiously remove them.
Therefore, artichoke bottoms make a lovely substitute for mushrooms for a stuffed hot appetizer!
What is devilling?
To “devil” something means to make it spicy with pepper or mustard. The term was first used in an 18th-century cookbook when those seasonings were pretty much the only seasonings available.
What is deviled crab?
Deviled crab originated in Florida among some of the immigrant communities where crabmeat was formed into croquettes, fried and eaten with one hand.
Another variation of deviled crab as you head north along the east coast to New England, the crabmeat mixture is combined with various seasonings and placed back into the crab shells to be eaten with a fork.
An internet search will reveal numerous other variations on this classic dish like this Deviled Crab Dip from Food and Wine Magazine.
So, with all those variations, here’s another!
How to make Deviled Crab-Stuffed Artichoke Bottoms:
- Start with artichoke bottoms which can be a little difficult to find. However, they’re available canned on Amazon.
- Next, you’ll need good lump or jumbo lump crab. Although all the crab sold worldwide is wild-caught, I prefer to stick with crab that comes from U. S. waters. In some parts of the world, the crab is caught in ways that are illegal, not environmentally friendly or use unfair labor practices. I also avoid any product labeled “imitation crab,” which is usually Alaskan pollack.
- Combine all the filling ingredients in a bowl.
- Drain, pat dry and trim the bottoms of 18 artichoke bottoms. You’ll need to trim the bottoms so they sit level and some of the tough parts of the stem may still be attached.
- Place on a prepared baking sheet.
- Fill with the deviled crab filling and top with a little more crushed Saltines and bake.
That’s it! Sprinkle with some chopped fresh parsley and you have a deviled appetizer that’s simply divine! Deviled Crab-Stuffed Artichoke Bottoms are perfect for the holidays or any other elegant special occasion!
Serve Deviled Crab-Stuffed Artichoke Bottoms piping hot with a cold, crisp glass of white wine or champagne!
Deviled Crab-Stuffed Artichoke Bottoms can be prepared a day ahead. Leave the topping off and refrigerate. When ready to bake, add the cracker topping.
Check out my other stuffed artichoke bottom recipes at:
More great, easy appetizer recipes!
- Shrimp Cocktail Louis
- Crab, Mango and Avocado Salad in Endive with Chile – Lime Dressing
- White Bean – Artichoke Spread with Rosemary Sea Salt Flatbread Chips
- Spinach – Artichoke Squares
- Loaded Roasted Eggplant Dip (Baba Ganoush)
Helpful tools and equipment (Affiliate Links):
- Nonstick cooking spray
- 3 scallions, white and light green part only, minced
- 2 cloves garlic, minced
- 1 jalapeno or serrano chile, seeded if desired, minced
- 3 tablespoons chopped fresh parsley, plus more for garnish
- ½ large lemon, juiced
- ⅓ cup mayonnaise
- 4 ounces (½ block) cream cheese, softened
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay Seasoning (or to taste)
- ½ teaspoon dry mustard
- 10 Saltine crackers, divided
- 8 ounces lump or jumbo lump crabmeat, looked over for shells
- Salt and freshly ground black pepper, to taste
- 3 cans (14-ounce) artichoke bottoms (approximately 18), drained and patted dry
- Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
- Combine the scallion along with the next 9 ingredients in a bowl and stir to combine.
- Crush 6 of the Saltine crackers until you have coarse crumbs. Add to bowl.
- Fold in crabmeat and season to taste with salt and black pepper.
- Cut a thin slice from the bottom of the artichokes to level and remove any remaining tough outer leaves.
- Fill the artichoke bottoms with equal amounts of the crab filling.
- Crush the other 4 crackers and sprinkle the coarse crumbs over the top.
- Bake for 20 minutes or until thoroughly heated through. Serve immediately.
MAKE AHEAD: Can be filled and stuffed 1 day ahead. Leave crumb topping off until ready to bake.
Amount Per Serving: Calories: 83Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 190mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 4g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.