CRAB CAKE-STUFFED ARTICHOKES
We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.
Provided by Food Network Kitchen
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
- Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
- Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
- Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
- Within the last 5 minutes of cooking, preheat the oven to broil.
- Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
- Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
- Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
- Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
- Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
CRAB-STUFFED POTATOES
Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.
Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CRAB STUFFED ARTICHOKES
Steps:
- Lightly oil baking sheet with olive oil and place in the oven to preheat.
- Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
- In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
- Preheat oven to 400 degrees F.
- In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
- Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
- Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
- Serve immediately.
SPINACH ARTICHOKE STUFFED POTATOES
This is another wonderful recipe from The Enchanted Kitchen column of SageWoman Magazine. Potatoes are the quintessential earth element food and a perfect winter meal. This is a meal sized version of the wonderful dip we all know and love. A great pantry dinner if you use frozen spinach.
Provided by Kanzeda
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
- Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
- Add the remaining ingredients except the parmesan cheese and stir well.
- Mound the filling back into the potato shells and place them in a shallow baking dish.
- Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.
Nutrition Facts : Calories 740.8, Fat 29.9, SaturatedFat 9, Cholesterol 38.9, Sodium 1062.9, Carbohydrate 106.2, Fiber 15.9, Sugar 10.6, Protein 18.8
CRAB STUFFED POTATOES
Make and share this Crab Stuffed Potatoes recipe from Food.com.
Provided by Lurdez
Categories Crab
Time 26m
Yield 6 potatoes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
- While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
- Lower the oven to 350 degrees F.
- Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
- Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
- To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 341, Fat 20.3, SaturatedFat 12.7, Cholesterol 51, Sodium 280.9, Carbohydrate 33.8, Fiber 2.9, Sugar 1.4, Protein 7.5
HELEN'S CRAB STUFFED POTATOES
This week's recipe is another local award-winning recipe from the Annual Hard Crab Derby in Crisfield, Maryland. Many of our recipes are derived from the local community and are featured in this annual derby event. Some history of the Hard Crab Derby, held every Labor Day, follows: "The first derby was held fifty-two years ago in 1947. This first derby was a simple, uncomplicated affair by today's standards. It consisted of a number of crabs being unceremoniously dumped in the center of a circle which was painted on the street in front of the Post Office. From these humble beginnings the National Hard Crab Derby has grown into one of Crisfield's most successful festivals. The derby has changed locations many times and is now held on the grounds of the Somers Cove Marina. The race format has also been altered. Instead of the crabs being dumped in the center of a circle, they each have their own "starting gate". Once this gate is opened the crabs scurry down a platform to the finish line. In addition to the regular crab derby there is now a governor's cup race in which the governors of the states which constitute our union enter a crab contestant. Entries from Hawaii (1967) and Alaska (1968) have even won this race. The first cooking contest was held in 1965. This popular event was won in that year by Nina Coons of Marion Station. Nina entered a delicious crab casserole as her award winning recipe. Because of its superior cooking facilities, the contest has been held in Crisfield High School. Winning chefs have been mainly from Maryland with a few from Delaware and Pennsylvania."
Provided by Crab Place
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Bake potatoes 45 minutes or until done. Cut each potato in half lengthwise and carefully scoop out the potato pulp, leaving about 1/4" shell. Set aside.
- Put potato pulp and milk in large mixing bowl and beat until well blended.
- Add sour cream, mayonnaise, green pepper, salt and pepper. Mix well.
- Mix crab meat and seafood seasoning, add to other ingredients. Set aside.
- In medium bowl, beat egg whites until foamy. Stir into crab mixture.
- Fill each potato shell with an equal amount of the crab mixture. Sprinkle cheese on each potato half.
- Place stuffed potato shells in roasting pan. Bake at 350 degrees until brown (about 20 minutes). Garnish as desired.
Nutrition Facts : Calories 469.2, Fat 16.8, SaturatedFat 9.4, Cholesterol 131.6, Sodium 685.8, Carbohydrate 47, Fiber 3.9, Sugar 4.2, Protein 32.6
CRAB-STUFFED POTATOES
This is from Taste of Home, i tried it recently and it was a big hit. It's very simple to make, and is great when you want to spruce up a boring potato dish. They can also be served as appetizers I would think.
Provided by bratty
Categories Crab
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- bake potatoes at 425 degrees for 45-50 minutes, or until tender.
- when cool enough to handle, halve the potatoes lengthwise.
- carefully scoop out pulp into a bowl, leaving a thin shell.
- set shells aside.
- beat or mash potatoes with butter, cream, salt and pepper until smooth.
- using a fork, stir in cheese and onions.
- gently mix in crab.
- stuff shells.
- return to oven for 15 minutes or until heated through.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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