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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
Calories 384 kcal
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.