Hot Crab Dip Stuffed Artichokes
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
6 Servings
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Calories
416 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
American
Hot Crab Dip Stuffed Artichokes
Description
Hot Crab Dip Stuffed Artichokes begin with globe artichokes trimmed and simmered in lemon-infused salted water until tender. Cooling upside down prevents excess moisture retention. The crab dip is prepared by sautéing shallots in butter, then combining cream cheese, sour cream, cheddar, lemon juice, Old Bay seasoning, hot sauce, and the shallot mixture, folding in lump crab meat gently to maintain texture.
After the artichokes have cooked and cooled, the inner soft leaves are removed to create space for the crab dip, which is spooned into each artichoke cavity. The dish is then baked to melt the cheese and warm the filling, resulting in a creamy, savory dip contrasting with the tender artichoke leaves surrounding it.
This recipe serves well as an appetizer or small meal, with each artichoke serving one to two portions depending on the context. The citrus and seasoning balance the rich cheeses and crab. Careful handling of the artichokes and crab maintains texture and flavor integrity throughout preparation.
Ingredients
- 4 globe artichokes
- 2 lemon cut into quarters, plural
For The Crab Dip:
- 2 tablespoons butter
- 2 shallot finely diced
- 6 ounces cream cheese
- 1/2 cup sour cream
- 2 oz cheddar cheese plus more for topping if desired, shredded aged white
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon hot sauce or to taste
- 1/2 teaspoon Old Bay seasoning
- 6 ounces crabmeat picked over for cartilage, lump
Instructions
- Prepare the artichokes by slicing off the top 1 inch, and trim the sharp points of of any remaining with scissors. Also trim the stem end so that the artichoke will sit flat.
- Bring a very large pot of salted water to boil. Squeeze the lemon quarters into the water and add the lemons. When water is boiling, add the artichokes and simmer for about 30 minutes, until tender when pierced with a sharp knife.
- Drain upside down in a colander while they are cooling.
Meanwhile, Prepare The Crab Dip:
- Preheat oven to 400°F
- Heat a medium saucepan over medium heat. When hot, add butter. When butter has melted, add shallots and cook until softened, about 5 minutes.
- In a bowl, add the cream cheese and sour cream, stir together until combined.
- Add the shredded cheese, lemon juice, old bay seasoning, hot sauce and butter/shallot mixture.
- Mix until well combined. Fold in the crab meat gently.
To Fill The Artichokes:
- Remove the soft inner leaves of the artichoke to reveal the choke. Use a spoon to remove the fuzzy choke. Evenly divide the crab dip mixture between the artichokes. Top with more shredded cheese if desired. Place in a baking dish and bake for 20 minutes, until cheese is bubbly. If desired, finish under the broiler for 1-2 minutes to allow the cheese to brown a little, watching carefully so they don't burn.
- Remove from oven and serve right away.
Notes
- Rub cut artichokes with lemon juice if not cooking immediately to prevent browning.
- Each artichoke can serve one to two people, depending on use as appetizer or main.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 110mg | 37% |
| Sodium | 759mg | 32% |
| Potassium | 671mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1065IU | 21% |
| Vitamin C | 47.4mg | 53% |
| Calcium | 256mg | 26% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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