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Crab Stuffed Artichoke Bottoms

Developed by Greg Strahm

Serves:
20
Prep Time:
20 minutes
Cook Time:
35 minutes
Yield:
20 individual cups
I really like using artichoke bottoms as a vessel for interesting fillings. I needed an appetizer for a group that were gluten free pescatarians so I developed this recipe as a gluten free dish that can be served on a buffet or as an elegant appetizer course. I have also used the filling in prepared Phyllo cups and as a stuffing in Crimini mushrooms.
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Ingredients:

  • 1 (8-ounce) stick:
    butter, melted
  • 1 1/2 cups:
    freshly grated Parmesan cheese
  • 1 1/2 cups:
    gluten free panko crumbs
  • 4 (14-ounce) cans:
    artichoke bottoms, drained
  • lemon pepper, for sprinkling
  • 1/2 teaspoon:
    cayenne pepper, or to taste
  • 1 cup:
    crab meat
  • 1 1/2 (8-ounce) packages:
    cream cheese, softened
  • 1 1/2 tablespoons:
    sour cream
  • 2 tablespoons:
    anchovy paste
  • 1/2 cup:
    fresh chives,chopped

Directions:

  • 1:

    Lightly spray a 9x13 inch baking dish with olive oil.

  • 2:

    Melt butter in a microwave safe bowl and set aside.

  • 3:

    Place the Parmesan cheese in a shallow bowl, and set aside.

  • 4:

    Mix parmesan, panko, and cayenne in a bowl and set aside.

  • 5:

    Level the bottom of each artichoke bottom and sprinkle the artichoke bottoms with lemon pepper.

  • 6:

    In a bowl combine cream cheese, sour cream, anchovy paste, crab meat, and chives and mix well.

  • 7:

    Spoon about 1 1/2 tablespoons of the filling into each artichoke bottom.

  • 8:

    Dip each stuffed artichoke bottom into the melted butter and roll in Parmesan panko mixture.

  • 9:

    Place into prepared baking dish and bake at 375° F for 35- 40 minutes until the tops of the artichokes are golden brown.