Baked Crab and Shrimp Stuffed Artichokes (40-45 Minutes)

Print

Print Recipe

This recipe features a creamy filling made from lump crabmeat and chopped shrimp, mixed with cream cheese, Parmesan, mayonnaise, garlic, and zesty lemon. It’s all nestled within tender steamed artichokes, topped with buttery breadcrumbs, and baked to perfection in just 30 minutes. Utterly delightful!

Ingredients

Units Scale
  • 4 large artichokes
  • 1/2 pound lump crabmeat, picked over for shells
  • 1/2 pound large shrimp, peeled, deveined, and coarsely chopped
  • 1 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 lemon, zest and juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • 1/2 cup breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • Crostini or crusty bread for serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the artichokes by trimming the tops and removing any tough outer leaves. Steam them for about 15 minutes until they’re tender.
  3. While the artichokes are steaming, prepare the seafood filling. In a bowl, combine the lump crabmeat, chopped shrimp, softened cream cheese, grated Parmesan, mayonnaise, minced garlic, lemon zest, lemon juice, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.
  4. Once the artichokes are ready, let them cool slightly, and then gently spread apart the leaves to create a cavity in the center of each artichoke. Remove the fuzzy choke in the center.
  5. Stuff each artichoke with the creamy seafood mixture, ensuring that it reaches between the leaves.
  6. In a separate bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture generously over the stuffed artichokes.
  7. Place the stuffed artichokes in a baking dish and bake in the preheated oven for about 15-20 minutes, or until the tops are golden brown and the filling is hot and bubbly.
  8. Serve your hot and creamy baked crab and shrimp stuffed artichokes with crostini or crusty bread for dipping.

Notes

Use lump crabmeat for its sweet, delicate flavor. Be sure to thoroughly steam the artichokes until they’re tender, as this will make them easier to stuff. The breadcrumbs should turn golden and crispy during baking, providing a delightful contrast to the creamy filling. Feel free to customize your dipping options with sauces like aioli or a simple lemon-butter drizzle. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/baked-crab-and-shrimp-stuffed-artichokes-40-45-minutes/