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    Home » Recipes » Appetizers and Snacks

    By Carol Published: Dec 20, 2019 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Deviled Crab-Stuffed Artichoke Bottoms

    Jump to Recipe
    4.70 from 10 votes
    35 minutes

    Deviled Crab-Stuffed Artichoke Bottoms are a divine twist on a classic dish made into an easy elegant appetizer!  They come together quickly and sure to be a hit!

    Photo of Deviled Crab-Stuffed Artichoke Bottoms on white oval platter garnished with fresh parsley.

    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!

    Close-up photo of Deviled Crab Stuffed Artichoke Bottoms on white platter garnished with fresh parsley.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is devilling?
    • What is deviled crab?
    • How to make Deviled Crab-Stuffed Artichoke Bottoms:
    • Check out my other stuffed artichoke bottom recipes at:
    • More great, easy appetizer recipes!
    • Deviled Crab-Stuffed Artichoke Bottoms
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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.
    Photo of crab filling for artichokes in glass 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.
    Photo of 18 artichoke bottoms on baking sheet.
    • Fill with the deviled crab filling and top with a little more crushed Saltines and bake.
    Photo of 18 filled artichoke bottoms on baking sheet.

    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!

    Photo of Deviled Crab Stuffed Artichoke Bottoms on white platter.

    Serve Deviled Crab-Stuffed Artichoke Bottoms piping hot with a cold, crisp glass of white wine or champagne!

    Photo of Deviled Crab-Stuffed Artichoke Bottoms on white oval platter with wine and wine glasses.
    Photo of Deviled Crab Stuffed Artichoke Bottoms on white platter with wine in the background.

    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.

    Enjoy!  For more great crab appetizer recipes, be sure to check out 20 Easy Crab Appetizers!

    Close-up photo of three Deviled Crab Stuffed Artichoke Bottoms on white plate.

    Check out my other stuffed artichoke bottom recipes at:

    • Lemon Parmesan Stuffed Artichoke Bottoms
    • Goat Cheese Stuffed Artichoke Bottoms

    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)
    • 20 Best Easy Crab Appetizers for all things crab appetizer!
    Deviled Crab Stuffed Artichoke Bottoms - Close-up straight-on shot on white platter

    Deviled Crab-Stuffed Artichoke Bottoms

    4.70 from 10 votes
    By: Carol | From A Chef's Kitchen
    Deviled Crab Stuffed Artichoke Bottoms are a divine twist on a classic dish made into an easy elegant appetizer!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Appetizers and Snacks
    Cuisine American
    Servings 18
    Calories 71 kcal

    Equipment

    • Artichoke Bottoms
    • Glass Mixing Bowls
    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan

    Ingredients
      

    • 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 emon - juiced
    • ⅓ cup mayonnaise
    • 4 ounces cream cheese - (½ block), 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 each) artichoke bottoms - (approximately 18), drained and patted dry

    Instructions
     

    • 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.

    Notes

    MAKE AHEAD: Can be filled and stuffed 1 day ahead. Leave crumb topping off until ready to bake.

    Nutrition

    Serving: 1 | Calories: 71kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 177mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Appetizer and Snack Recipes

    • Maryland Crab Cakes
    • Instant Pot Artichokes (With Garlic Butter)
    • 20 Best Easy Crab Appetizers
    • Air Fryer Eggplant Fries Recipe with Garlic Basil Aioli
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    Categories: Appetizers and Snacks

    Reader Interactions

    Comments

    1. Leslie says

      November 27, 2021 at 10:36 am

      I made two dozen of these for Thanksgiving and they got gobbled right up! Great recipe!

      Reply
      • Carol says

        November 27, 2021 at 12:45 pm

        Hi, Leslie, Thanks so much and LOVE that! So glad they were enjoyed and honored this recipe was a part of your Thanksgiving celebration. Thanks again!!

        Reply
    2. susan | the wimpy vegetarian says

      October 21, 2021 at 11:57 am

      I made these for a party last night, and they were a huge hit! Thanks for a great recipe!

      Reply
      • Carol says

        October 21, 2021 at 6:35 pm

        Hi, Susan, Thanks so very much!! Glad everyone enjoyed!!

        Reply

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