Crab Stuffed Artichokes

6 servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
4.0/5 (1)
Elegant Louisiana-style crab stuffed artichokes with lemon, tarragon, and breadcrumbs—perfect for special occasions. Tender steamed artichokes filled with seasoned crabmeat and baked until golden brown.

Ingredients

6 servings
  • 2 tbsp olive oil
  • 6 jumbo artichokes
  • 1 cup mayonnaise
  • 1/4 cup mayonnaise
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp fine salt
  • 1/4 tsp fresh black pepper
  • 1/4 cup bread crumbs, dried
  • 1/2 tsp tarragon, dried
  • 2 tbsp chopped scallions
  • 2 tbsp chopped parsley leaves
  • 2 tsp grated lemon zest
  • 1 cup crabmeat

Step-by-Step Instructions

  1. Lightly oil baking sheet with olive oil and place in the oven to preheat.
  2. Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears. In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
  3. Preheat oven to 400 degrees F.
  4. In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in breadcrumbs, tarragon, scallions, parsley, lemon zest, and crab meat until well blended.
  5. Remove leaves from cooled artichokes, and scoop out choke inside using a spoon.
  6. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each. Drizzle each lightly with olive oil.
  7. Bake stuffed artichokes for 20 minutes, or until tops are lightly browned. Serve immediately.

Common Problems and Solutions

Q: How do I know when the artichokes are done steaming?

A: The artichokes are ready when a knife easily enters the base, or when you can pull off a leaf easily. They should be tender but not mushy, which typically takes 30-45 minutes for jumbo artichokes.

Q: What's the easiest way to remove the choke?

A: After steaming and cooling, spread the center leaves apart gently, then use a spoon to scoop out the fuzzy choke in the center. Be thorough—the choke is inedible and should be completely removed.

Q: Can I prepare these ahead of time?

A: Yes! You can steam the artichokes and prepare the crab filling up to a day ahead. Store separately in the refrigerator, then stuff and bake just before serving.

Tips and Techniques

Make sure your artichokes are completely cooled before stuffing so the mayonnaise-based filling doesn’t separate. Fresh lump crabmeat works best for this recipe, but claw meat is a budget-friendly alternative that still delivers great flavor.

Ingredient Substitutions

  • fresh crabmeat: imitation crab or cooked shrimp, finely chopped
  • fresh artichokes: frozen artichoke hearts, thawed
  • dried tarragon: fresh dill or fresh parsley

Equipment Needed

  • Large pot for steaming or boiling artichokes
  • Kitchen shears for trimming artichoke leaves
  • Spoon for removing the choke
  • Medium mixing bowl
  • Baking sheet

Historical Context

While artichokes aren’t native to Louisiana, they became popular along the Gulf Coast due to Italian and Sicilian immigration in the early 1900s. Louisiana cooks adapted Mediterranean artichoke preparations by adding local crabmeat, creating a dish that’s now a special occasion favorite.