Deviled Crab-Stuffed Artichoke Bottoms Recipe

From the moment the aroma of garlic, Old Bay seasoning, and sweet crab meat began to waft through my kitchen, I knew this recipe was going to be a winner. Deviled Crab-Stuffed Artichoke Bottoms. The name itself conjured images of elegant appetizers and sophisticated gatherings. But what truly sold me was the sheer delight on my family’s faces when they tasted these little bites of heaven. My usually picky eaters devoured them, proclaiming them “fancy but not fussy,” and “absolutely bursting with flavor.” This isn’t just another appetizer; it’s an experience. The tender artichoke hearts provide the perfect vessel for the rich, creamy, and slightly spicy deviled crab filling. It’s a harmonious blend of textures and tastes that makes it utterly irresistible. Whether you’re looking to impress guests at a dinner party, create a memorable holiday appetizer, or simply treat yourself to something special, these Deviled Crab-Stuffed Artichoke Bottoms are guaranteed to become a new favorite in your culinary repertoire. Trust me, once you try these, you’ll be hooked, just like we are! Prepare to be amazed by the simplicity of preparation and the explosion of flavor in every single bite.

Ingredients: The Symphony of Flavors

To create these delectable Deviled Crab-Stuffed Artichoke Bottoms, you’ll need a selection of fresh, high-quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavors and textures. Let’s delve into the specifics of what you’ll need:

• Artichoke Bottoms: 8 large artichokes, or (for convenience) one 14-ounce can or jar of artichoke hearts packed in water or brine, drained and patted dry. Fresh artichokes, while requiring a bit more preparation, offer the most authentic and flavorful experience. Canned or jarred artichoke hearts are a fantastic time-saver, especially when you’re preparing for a larger gathering. If using fresh artichokes, choose firm, heavy artichokes with tightly closed leaves.
• Lump Crab Meat: 1 pound of lump crab meat, picked over for shells and cartilage. Lump crab meat, known for its delicate sweetness and beautiful presentation, is the star of this dish. It provides a luxurious texture and flavor that elevates the appetizer to gourmet status. Be sure to gently pick through the crab meat to remove any stray pieces of shell or cartilage to ensure a pleasant eating experience. You can use fresh or pasteurized crab meat, but avoid imitation crab, as it lacks the authentic flavor and texture.
• Mayonnaise: 1/2 cup of good quality mayonnaise. Mayonnaise forms the creamy base of the deviled crab filling, binding the ingredients together and adding richness. Use a full-fat mayonnaise for the best flavor and texture. You can experiment with different types of mayonnaise, such as olive oil mayonnaise or avocado oil mayonnaise, to tailor the flavor profile to your preference.
• Dijon Mustard: 2 tablespoons of Dijon mustard. Dijon mustard adds a tangy and slightly spicy kick that balances the richness of the mayonnaise and crab meat. Its sharp flavor cuts through the creaminess and provides depth to the deviled crab mixture. You can adjust the amount of Dijon mustard to your liking, depending on your preferred level of spice.
• Worcestershire Sauce: 1 tablespoon of Worcestershire sauce. Worcestershire sauce is a secret ingredient that adds a savory umami depth to the deviled crab filling. Its complex flavor profile enhances the other ingredients and adds a layer of sophistication to the dish. A little goes a long way, so be sure to measure accurately.
• Old Bay Seasoning: 1 tablespoon of Old Bay seasoning. Old Bay seasoning is a classic seafood spice blend that perfectly complements crab meat. Its blend of celery salt, paprika, and other spices adds a distinctively savory and slightly peppery flavor that is synonymous with deviled crab. If you don’t have Old Bay seasoning, you can substitute with a combination of celery salt, paprika, black pepper, and a pinch of cayenne pepper.
• Fresh Lemon Juice: 2 tablespoons of fresh lemon juice. Fresh lemon juice brightens the flavors of the deviled crab filling and adds a touch of acidity that cuts through the richness. It also helps to prevent the crab meat from tasting too “fishy.” Always use freshly squeezed lemon juice for the best flavor; avoid bottled lemon juice, which can taste artificial.
• Garlic: 2 cloves of garlic, minced. Fresh garlic adds a pungent and aromatic flavor that enhances the overall taste of the deviled crab filling. Minced garlic infuses the mixture with its savory notes, creating a more complex and flavorful dish. Use fresh garlic for the best results; garlic powder can be used in a pinch, but fresh garlic provides a superior flavor.
• Fresh Parsley: 1/4 cup of fresh parsley, finely chopped. Fresh parsley adds a bright, herbaceous note and a pop of color to the deviled crab filling. Its fresh flavor complements the seafood and adds a touch of freshness to the dish. Finely chopped parsley ensures that it is evenly distributed throughout the filling and adds visual appeal as a garnish.
• Breadcrumbs: 1/2 cup of panko breadcrumbs or regular breadcrumbs. Breadcrumbs act as a binder in the deviled crab filling, helping to hold it together and creating a slightly crispy topping when baked. Panko breadcrumbs, with their larger flakes, provide a lighter and crispier texture compared to regular breadcrumbs. You can use either type, depending on your preference.
• Butter: 2 tablespoons of unsalted butter, melted. Melted butter is drizzled over the breadcrumbs before baking, adding richness and promoting browning and crisping in the oven. Unsalted butter allows you to control the saltiness of the dish.
• Salt and Black Pepper: To taste. Salt and black pepper are essential seasonings that enhance the flavors of all the other ingredients. Season the deviled crab filling to taste, starting with a pinch of each and adjusting as needed. Freshly ground black pepper adds a more robust flavor than pre-ground pepper.

Instructions: Crafting Culinary Masterpieces Step-by-Step

Now that we have gathered all the necessary ingredients, let’s embark on the journey of creating these exquisite Deviled Crab-Stuffed Artichoke Bottoms. Follow these detailed, step-by-step instructions to ensure perfect results every time:

Step 1: Preparing the Artichoke Bottoms (If using fresh artichokes)

1. Trim the Artichokes: Begin by preparing the fresh artichokes. Snap off the tough outer leaves until you reach the pale yellow, tender leaves near the heart. Cut off the top inch of the artichoke and trim the stem flush with the base. Using kitchen shears, trim away the thorny tips of the remaining leaves.
2. Scoop out the Choke: Using a melon baller or a small spoon, carefully scoop out the fuzzy choke from the center of each artichoke bottom. Be thorough in removing all the choke, as it is inedible.
3. Blanch the Artichoke Bottoms: Bring a large pot of salted water to a boil. Add the prepared artichoke bottoms and blanch them for 8-10 minutes, or until they are slightly tender but still hold their shape. Blanching helps to soften the artichoke bottoms and makes them easier to stuff.
4. Drain and Cool: Carefully remove the blanched artichoke bottoms from the boiling water and drain them upside down on paper towels to remove excess water. Allow them to cool slightly before handling.

Step 1 (Alternative): Preparing Canned/Jarred Artichoke Hearts

1. Drain and Pat Dry: If using canned or jarred artichoke hearts, drain them thoroughly and pat them dry with paper towels. Excess moisture can make the filling soggy.
2. Halve or Quarter (Optional): Depending on the size of the artichoke hearts, you may want to halve or quarter them to create bite-sized portions. This is particularly helpful if you are using larger artichoke hearts.

Step 2: Creating the Deviled Crab Filling

1. Combine Wet Ingredients: In a medium-sized mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and minced garlic. Whisk together until well combined and smooth. This forms the flavorful base of the deviled crab filling.
2. Gently Fold in Crab Meat: Add the lump crab meat to the bowl with the mayonnaise mixture. Gently fold the crab meat into the sauce, being careful not to break up the lumps too much. You want to maintain the texture of the lump crab meat.
3. Add Parsley and Breadcrumbs: Stir in the finely chopped fresh parsley and breadcrumbs. Mix until just combined. The breadcrumbs will help to bind the filling and absorb any excess moisture.
4. Season to Taste: Season the deviled crab filling with salt and black pepper to taste. Start with a pinch of each and adjust as needed, keeping in mind that Old Bay seasoning also contains salt. Taste and adjust the seasonings until you achieve the desired flavor balance.

Step 3: Stuffing and Baking the Artichoke Bottoms

1. Preheat Oven: Preheat your oven to 375°F (190°C). Preheating ensures that the oven is at the correct temperature when you place the stuffed artichoke bottoms inside, promoting even cooking and browning.
2. Stuff the Artichoke Bottoms: Arrange the prepared artichoke bottoms (fresh, canned, or jarred) in a baking dish. Spoon the deviled crab filling generously into the cavity of each artichoke bottom, mounding it slightly. Ensure that each artichoke bottom is well-stuffed with the flavorful crab mixture.
3. Drizzle with Melted Butter: In a small bowl, melt the butter. Drizzle the melted butter evenly over the stuffed artichoke bottoms, focusing on the breadcrumb topping. The melted butter will add richness and help the breadcrumbs to brown and crisp up beautifully in the oven.
4. Bake to Golden Brown: Bake in the preheated oven for 20-25 minutes, or until the filling is heated through, bubbly, and the breadcrumbs are golden brown and crispy. The baking time may vary slightly depending on your oven and the size of the artichoke bottoms. Keep an eye on them to prevent over-browning.
5. Rest Briefly Before Serving: Remove the baked Deviled Crab-Stuffed Artichoke Bottoms from the oven and let them rest for a few minutes before serving. This allows the filling to set slightly and makes them easier to handle.

Nutrition Facts: A Delightful Indulgence (Per Serving)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.)

Servings: 8 appetizer servings

Approximate Calories Per Serving: 250-300 calories

• Fat: 18-22g
• Saturated Fat: 5-7g
• Cholesterol: 100-120mg
• Sodium: 500-600mg
• Carbohydrates: 10-12g
• Fiber: 3-4g
• Sugar: 1-2g
• Protein: 12-15g

These Deviled Crab-Stuffed Artichoke Bottoms, while incredibly flavorful, are also relatively moderate in calories for a seafood appetizer, especially considering the protein content from the crab meat and fiber from the artichokes. They can be enjoyed as a special treat as part of a balanced diet.

Preparation Time: From Kitchen to Table in a Snap

• Prep Time: 30-40 minutes (if using fresh artichokes, including artichoke preparation time). 20-25 minutes (if using canned/jarred artichoke hearts). This includes the time to prepare the artichoke bottoms, make the deviled crab filling, and stuff the artichokes.
• Cook Time: 20-25 minutes. This is the baking time in the oven.
• Total Time: Approximately 50-65 minutes (fresh artichokes) or 40-50 minutes (canned/jarred artichoke hearts). This allows for a relatively quick turnaround time, making them suitable for both planned gatherings and spontaneous indulgences.

How to Serve: Elevating the Appetizer Experience

These Deviled Crab-Stuffed Artichoke Bottoms are incredibly versatile and can be served in various ways to suit different occasions. Here are some serving suggestions to elevate your appetizer experience:

• As an Elegant Appetizer:
  • Arrange the warm Deviled Crab-Stuffed Artichoke Bottoms on a beautiful platter.
  • Garnish with fresh lemon wedges for squeezing over just before eating.
  • Sprinkle with extra chopped fresh parsley or chives for visual appeal.
  • Serve immediately while they are warm and the filling is bubbly.
• As Part of a Seafood Platter:
  • Incorporate these stuffed artichokes into a larger seafood platter alongside other delicacies like shrimp cocktail, oysters on the half shell, or smoked salmon.
  • This creates a stunning and impressive spread for seafood lovers.
• As a Starter Course for a Dinner Party:
  • Serve 1-2 stuffed artichoke bottoms per person as a sophisticated starter before a main course.
  • Pair them with a light salad or a simple vinaigrette to complement the richness of the crab filling.
• For Holiday Gatherings and Special Occasions:
  • These are perfect for holiday appetizers, such as Christmas, New Year’s Eve, or Easter.
  • Their elegant presentation and delicious flavor make them a festive addition to any celebration.
• With Complementary Sauces (Optional):
  • While delicious on their own, you can offer dipping sauces on the side for those who like extra flavor.
  • Consider a creamy aioli, a spicy remoulade sauce, or a simple lemon-butter sauce.

Additional Tips: Mastering the Art of Deviled Crab-Stuffed Artichokes

To ensure your Deviled Crab-Stuffed Artichoke Bottoms are absolutely perfect every time, here are five essential tips:

1. Use High-Quality Crab Meat: The quality of the crab meat directly impacts the flavor of this dish. Invest in good quality lump crab meat for the best taste and texture. Avoid imitation crab, which lacks the authentic flavor and can be rubbery.
2. Don’t Overmix the Filling: When mixing the deviled crab filling, be gentle and avoid overmixing. Overmixing can make the crab meat tough and break it down into smaller pieces. Fold the ingredients together just until combined.
3. Prepare Artichokes in Advance: If using fresh artichokes, you can prepare the artichoke bottoms ahead of time. After blanching and scooping out the choke, store them in an airtight container in the refrigerator submerged in water with lemon juice to prevent browning. This saves time on the day of serving.
4. Adjust Seasonings to Your Preference: Taste the deviled crab filling before stuffing the artichoke bottoms and adjust the seasonings to your liking. You may want to add more Old Bay seasoning for extra spice, more lemon juice for brightness, or more Dijon mustard for tanginess.
5. Don’t Overbake: Be careful not to overbake the stuffed artichoke bottoms. Overbaking can dry out the crab filling and make the artichokes tough. Bake just until the filling is heated through, bubbly, and the breadcrumbs are golden brown.

FAQ: Your Burning Questions Answered

Here are five frequently asked questions about Deviled Crab-Stuffed Artichoke Bottoms to help you troubleshoot and perfect your recipe:

Q1: Can I use frozen artichoke hearts?

A: While fresh or canned/jarred artichoke hearts are preferred for best texture, you can use frozen artichoke hearts if necessary. Be sure to thaw them completely and squeeze out any excess moisture before using. Frozen artichokes may be slightly softer in texture than fresh or canned.

Q2: Can I make these ahead of time?

A: Yes, you can prepare the deviled crab filling and stuff the artichoke bottoms several hours ahead of time. Assemble them completely, then cover and refrigerate until you are ready to bake. Bake them just before serving. Adding the breadcrumb topping and melted butter just before baking will help maintain crispiness.

Q3: Can I freeze Deviled Crab-Stuffed Artichoke Bottoms?

A: Freezing is not recommended for cooked Deviled Crab-Stuffed Artichoke Bottoms, as the texture of the crab meat and artichokes may become watery and less appealing upon thawing. It’s best to enjoy them fresh or prepare them just a few hours in advance.

Q4: I don’t have Old Bay seasoning. What can I substitute?

A: If you don’t have Old Bay seasoning, you can create a close substitute by combining celery salt, paprika, black pepper, and a pinch of cayenne pepper. Adjust the proportions to your taste, aiming for a savory and slightly spicy flavor profile similar to Old Bay.

Q5: Can I use different types of crab meat?

A: While lump crab meat is ideal for its flavor and presentation, you can use other types of crab meat, such as claw meat or backfin meat, if lump crab is unavailable or too expensive. Claw meat will have a stronger flavor and a slightly shredded texture, while backfin meat is a good middle-ground option. Avoid imitation crab for this recipe.

By following this comprehensive guide, you’re well-equipped to create truly exceptional Deviled Crab-Stuffed Artichoke Bottoms that are sure to impress and delight everyone who tries them. Enjoy the process and savor every delicious bite!

Print