Deviled Crab-Stuffed Artichoke Bottoms
Deviled Crab Stuffed Artichoke Bottoms are a divine twist on a classic dish made into an easy elegant appetizer!
Servings: 18
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
- 1/2 large lemon juiced
- 1/3 cup mayonnaise
- 4 ounces cream cheese (1/2 block), softened
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay Seasoning or to taste
- 1/2 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
SUBSTITUTIONS:
- Can also be made with mushrooms.
- 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