5 from 21 votes
Hot Crab Dip Stuffed Artichokes
This dish features tender globe artichokes filled with a warm crab dip rich in cream cheese, cheddar, and seasoned with lemon and Old Bay. The artichokes provide a soft and slightly earthy base that pairs with the creamy and flavorful crab filling. The dip has a melt-in-your-mouth texture with hints of heat and citrus. It's a distinctive way to serve crab dip elevated by presentation in artichoke leaves, suitable as an appetizer or light meal.
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings:
6
Servings
Calories:
416 kcal
Course:
Appetizer, Condiments, Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 416
% 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.