Stuffed Artichokes with Crab Salad is a very easy meal to prepare and very delicious! Stuffed artichokes make an elegant meal served as light lunch or dinner to your family or friends. This is another one of the light meals that I like to serve on a hot summer evening.
When I saw the large artichokes stack high at the produce stand, I knew that they would make the perfect light dinner for my family as I love artichokes!
Did you know? French immigrants brought artichokes to the United States in 1806 when they settled in the Louisiana Territory. But though the first commercial artichoke fields were developed in Louisiana, by 1940 they had mysteriously disappeared. They were later established in Louisiana by French colonists and in California in the Monterey area by the Spaniards during the later 1800s.
Stuffed Artichokes with Crab Salad is a classic dish that is popular at restaurants in the French Quarter of New Orleans. Louisiana is the source of some of the tastiest lump crab meat around. This is my version of delicious stuffed artichokes using our famous Oregon Dungeness Crab.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
More of Linda’s great Artichoke Recipes. Also learn about the History and Legends of Artichokes.
- 1/3 cup celery, finely-chopped
- 2 to 3 tablespoons onion, finely-chopped
- 1/2 cup light mayonnaise
- 3 tablespoons capers
- 1/4 teaspoon horseradish or to taste
- 3 to 4 drops hot sauce or to taste
- Coarse salt or Fleur de sel to taste
- Juice of 1/2 lemon
- 1 pound crab meat (Blue crab, lump crab, or Dungeness crab), cooked*
- 4 large artichokes, cooked, choke removed, and chilled
Prepare artichokes. How to purchase, store, prepare, cook, and eat artichokes (with photos). This tutorial will show you how easy it is to prepare a artichoke for stuffing.
Prepare Crab Salad: In a large bowl, stir together celery, onion, mayonnaise, capers, horseradish, hot sauce, salt, and lemon juice. Gently fold in the crab meat. Cover and refrigerate until ready to serve.
To Stuff and Serve: Gently spread the leaves of the cooked and prepared artichokes. Place the prepared crab salad in the center of each artichoke.
Makes 4 servings.
Categories:Artichoke Crab Crab Salads Pacific Northwest