Crab Stuffed Artichoke Hearts

Maryland is known for its crab cakes, but also for its inventive recipes utilizing crab in other ways. One of my favorites is Crab Dip Stuffed Artichoke Hearts which are always a show-stopper!

Ingredients

These simple ingredients are all you need to make this drool-worthy appetizer.

• Whole Artichoke Hearts – These slightly briny bites are the perfect vessel for holding the creamy crab mixture. 
• Blue Crab Meat – Sweet and delicate, this is the star of the dish. Use the freshest crab you can find for the best flavor.
• Mayonnaise – Mayo adds creaminess and helps bind the filling together.
• Dijon Mustard – Dijon gives the filling a subtle tangy kick.
• Egg – Egg works as a binder to hold the stuffing together while baking.
• Fresh Parsley – This herb adds a pop of color and freshness to the mix.
• Lemon Juice – Just a touch of citrus brightens up the flavor of the mixture.
• Roasted Red Pepper – Roasted red pepper adds a sweet and smoky layer of flavor.
• Parmesan Cheese – This cheese brings a salty, nutty richness to the table.
• Panko Bread Crumbs – Sprinkle these on top for a crunchy, golden finish.

For Sriracha Aioli:

• Mayonnaise – This is the creamy base of the aioli that balances out the spice.
• Sriracha – Add this classic spicy sauce for a punch of heat and vibrant color.
• Lemon Zest – Zest adds concentrated citrusy brightness to the aioli.
• Fine Sea Salt – Just a pinch of salt ties all the flavors together.

Variations

These are already little bites of perfection! But you can change them up, too.

• Jalapenos – Add a spicy kick to the filling with diced jalapenos.
• Old Bay Seasoning – Sprinkle some of this seasoning in for a bit of spicy flavor.
• Smoked Paprika – Add just a little dash of this spice over the panko for a smoky finish.
• Gruyère Cheese – Replace parmesan for a creamier texture and nutty flavor.
• Chipotle – Substitute chipotles for Sriracha for a smoky heat in the sauce.
• Fresh Dill – Swap parsley for dill for a slightly different herbal flavor.

How to Make Crab Dip Stuffed Artichoke Hearts

Making these stuffed artichoke hearts is easier than it may seem!

1. Prep the Artichoke Hearts. Drain and rinse the artichoke hearts, cut them in half, and place them cut-side down on a towel-lined baking sheet to remove excess moisture. Flip them over and dry them out briefly in the oven.
2. Mix the Filling. Gently combine the crab meat, mayonnaise, mustard, egg, parsley, lemon juice, red pepper, parmesan, and a dash of seasoning. Be careful not to overmix to keep the crab chunks intact.
3. Stuff the Hearts. Spoon the crab mixture into the center of each artichoke half, pressing gently to keep the stuffing in place. Sprinkle with panko bread crumbs.
4. Bake Until Golden. Pop them in the oven until the tops are browned and the filling is set.
5. Make the Aioli. While the artichokes bake, stir together the mayonnaise, Sriracha, lemon zest, and salt. Pipe a small dot of the aioli on top of each artichoke.

What to Serve With Crab Dip Stuffed Artichokes

These stuffed artichoke hearts can be paired with all sorts of side dishes or mains. For a light meal, serve them with a simple salad or roasted vegetables. 

If you’re making a seafood-themed dinner, consider serving these alongside grilled shrimp, baked salmon, or crab cakes. Or, pair them with other appetizers for an elegant spread.

Common Questions about Crab Dip Stuffed Artichokes

Storage and Freezing

This dish is best enjoyed fresh out of the oven, but leftovers can be stored properly to enjoy later.

Prepare the filling and store it separately in the fridge. Then, stuff the artichokes just before baking.

How to Store

Store leftovers in an airtight container for up to 2 days. Reheat in the oven so the topping stays crispy.

Can I Freeze Crab Dip Stuffed Artichokes?

We don’t recommend freezing this recipe — the texture of the crab and artichokes may not hold up well.

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Crab Dip Stuffed Artichoke Hearts takes traditional hot crab dip and bakes in an artichoke heart, topping it with crunchy panko and Sriracha Aioli. 

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Servings: 24

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Ingredients

For Crab Stuffed Artichoke Hearts:

• 8 ounces whole artichoke hearts
• 1/2 pound blue crab meat
• 1 tablespoon mayonnaise
• 1 tablespoon DIjon mustard
• 1 egg lightly beaten
• 1 tablespoon fresh parsley finely chopped
• 1 teaspoon lemon juice
• 2 tablespoons roasted red pepper
• 1/4 cup Parmesan cheese
• 2 tablespoons panko bread crumbs

For Sriracha Aioli:

• 1/2 cup mayonnaise
• 2 tablespoons Sriracha
• 1/2 teaspoon lemon zest
• 1/4 teaspoon fine sea salt

Instructions

• Preheat oven to 350 degrees. Drain artichoke hearts and cut in half. Drain, cut side down, on a paper towel lined baking sheet. Remove paper towels and flip artichoke hearts over (cut side up) and place in oven for 3-4 minutes. This will dry them out and allow the crab stuffing to stick. An alternative would be to cut the artichokes and allow them to dry out in the refrigerator for several hours prior to stuffing.
• Using your hands, lightly toss together crab meat through Parmesan cheese. Be mindful to not stir and break apart larger pieces of crab meat.
• Stuff the center of each artichoke heart with a heaping spoonful of crab mix. Top each with a small sprinkle of panko bread crumbs.
• Bake for 10-12 minutes, or until tops are lightly browned.
• While crab stuffed artichoke hearts are baking, mix together Sriracha aioli ingredients in a small bowl. Transfer to a small plastic bag. When ready to serve, cut a small hole in one corner and pipe a pearl size portion on to the top of each crab stuffed artichoke heart.
• If you’ve tried this recipe, come back and let us know how it was! 

Video

Nutrition

Calories: 64 kcal, Carbohydrates: 1 g, Protein: 2 g, Fat: 5 g, Cholesterol: 13 mg, Sodium: 250 mg, Potassium: 26 mg, Vitamin A: 140 IU, Vitamin C: 4.4 mg, Calcium: 22 mg, Iron: 0.3 mg

Author: Chef Jessica Anne

Calories: 64

Course: Appetizer

Cuisine: American

Keyword: crab appetizer, hot crab dip

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