Crab & Spinach Stuffed Artichokes

These creamy Crab & Spinach Stuffed Artichokes with crunchy seasoned breadcrumbs are absolute showstoppers!

close up of a purple artichoke stuffed with crab and spinach dip and topped with breadcrumbs and Parmesan.

If you’re looking for a show-stopping meal for a special occasion (or just because), look no further than these creamy crab & spinach stuffed artichokes!

A speckled blue stoneware platter with crab stuffed purple artichokes.

With a creamy crab and fresh herb filling and a crunchy breadcrumb and Parmesan topping baked up inside of mouth watering artichokes, they are sure to impress everyone!

Purple artichokes on a beige stone surface.

Use purple artichokes for a visually stunning dish!

To take this dish to the next level, use purple artichokes if you can find them! They taste the same as regular artichokes but will add a stunning element to this stuffed artichoke dish.

Close up shot of a purple artichoke.

My friends at Ocean Mist Farms sent me some of their purple artichokes in partnership for this recipe- aren’t they just some of the prettiest veggies you’ve ever seen?!

Crab and spinach filling ingredients in a large bowl.

How to make the crab & spinach filling for these stuffed artichokes

To make the filling that you will use to stuff the artichokes, simply mix together thawed frozen spinach, crabmeat, sour cream, mayonnaise, garlic, scallions, cayenne, salt and pepper.

Crab and spinach filling in a bowl.

I like to do this step as well as prepare the breadcrumb and Parmesan topping while the artichokes are par-cooking.

Two methods for stuffing artichokes

There are two ways you can stuff your artichokes, and both are equally good! Either way, first it’s best to trim the pointy ends of the leaves and cut the tougher part of the stem. You will also want to scoop out the fuzzy choke with a spoon and discard.

A trimmed purple artichoke.

From there, you can either slice the artichoke in half lengthwise and fill the cavity with some of the crab filling, or leave it whole, pull the leaves apart and spoon the filling into the gaps.

Crab and spinach stuffed artichokes on a blue platter.

Any way you decide to fill them, top them with the breadcrumb mixture and place them into a baking dish to finish baking in the oven. They’re done when the breadcrumbs are golden and crispy!

How far in advance can I make stuffed artichokes?

You can pre-steam the artichokes up to a day in advance, as well as make the crab filling and breadcrumb mixture.

I would recommend assembling and baking just prior to serving for the best outcome, however.

Close up of a crab and spinach stuffed artichoke topped with breadcrumbs.

Thank you to Ocean Mist Farms for sponsoring this post! As always all opinions are my own.

If you make these Crab & Spinach Stuffed Artichokes, leave a comment and rating below, and share it on Instagram with #LePetitEats!

Crab & Spinach Stuffed Artichokes

These creamy Crab & Spinach Stuffed Artichokes with crunchy seasoned breadcrumbs are absolute showstoppers!

Course dinner, Main Course
Cuisine American
Keyword dungeness crab recipes, seafood
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4
Author Denisse

Ingredients

For the artichokes:

  • 4 medium-sized artichokes
  • 1 cup frozen spinach thawed and drained
  • 3/4 cup crabmeat chopped
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic minced
  • 2 tablespoons scallions chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the breadcrumb topping:

  • 1/2 cup grated Parmesan
  • 3/4 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Trim the bottoms and tops of the artichokes and bring a pot of salted water to a boil. Place the artichokes in the water and reduce the heat to a simmer. Cover and cook for 30 minutes.
  2. While the artichokes cook, make the filling and breadcrumb topping. In a medium bowl, mix spinach, crabmeat, sour cream, mayonnaise, garlic, scallions, cayenne, salt and pepper. Set aside.

  3. In a small bowl, mix breadcrumbs, Parmesan, salt and olive oil. Set aside.
  4. Preheat oven to 400 degrees. Drain the artichokes and pat dry with a clean towel. Place in a baking dish. Press the leaves gently back to reveal the inner choke and prickly leaves. Pull out the prickly leaves and gently scrape out the choke with a spoon.

  5. Fill artichokes with spinach mixture. Sauce should cover tops and fill into artichoke leaves. Sprinkle breadcrumb mixture over tops of artichokes.

  6. Bake the artichokes for 10-15 minutes or until the breadcrumbs are golden. Serve warm.

Subscribe to Le Petit Eats

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.