Crab Cake Stuffed Artichokes
Prep time: 
Cook time: 
Total time: 
Serves: 2 artichokes
  • 2 artichokes
  • 1 Tbsp. + 2 tsp. lemon juice, divided
  • 3 Tbsp. unsalted butter
  • 3 large garlic cloves, minced
  • 1 tsp. lemon zest
  • ¼ cup plain breadcrumbs
  • ⅛ cup panko breadcrumbs
  • ¼ tsp. salt
  • 4 oz. lump crab meat
  • 1 tsp. dijon mustard
  • ¼ cup shredded parmesan
  1. Preheat oven to 375 degrees. Fill a medium pot with 1-inch of water. Add 1 Tbsp. lemon juice.
  2. Cut the top ¼ off of each artichoke. Gently separate the leaves of the artichoke so you have room to stuff. Use a small spoon to gently scrape out the fuzzy choke of the artichoke. Peel off the tough outer leaves. Use a kitchen shears to cut off the very tips of the sharp leaves (I don't find this step necessary, but if you don't want to be poke by the prickly leaves, don't omit). Cut off the bottom of the stems so that each artichoke can sit up straight.
  3. Bring the pot of water to a boil, place the artichokes, cut-side down in the water. Reduce the heat to a simmer, cover and cook for 15 minutes.
  4. While the artichokes cook, make the filling.
  5. Heat a small skillet to a medium heat. Add butter. Once butter has melted, reduce heat to a medium-low and add garlic. Saute until soft and fragrant, about 2 minutes. Add lemon zest, plain breadcrumbs, panko, and salt. Toss until breadcrumbs are completely coated in the butter. Cook until crispy and golden brown, stirring frequently, about 3 minutes. Remove from the heat and let cool.
  6. Add crab, mustard, parmesan cheese and remaining lemon juice. Toss gently to combine.
  7. Once the artichokes have cooked for 15 minutes, drain and pat dry with paper towel. If the leaves have come together again, gently pull them apart to make room for the stuffing. Evenly divide the crab filling between the two artichokes, try to pat some of the mixture in to the leaves. Place artichokes in a square baking dish and place in the oven. Bake until golden brown and hot, about 20 minutes.
  8. Garnish with shredded parmesan cheese and chopped parsley.
  9. *To eat artichoke: Pull leaves off artichoke and scrape the filling and flesh from the leaves. Discard the leaves. Once you get to the heart, eat whole or cut and divide!
Recipe by Cooking for Keeps at