Feast of the Seven Fishes: Crab Stuffed Artichokes

For our next offering in the Feast of the Seven Fishes cocktail party series, Nicole Chapman of Simply Catering and I are bringing out the big guns. Three words, people. Crab. Stuffed. Artichokes. Just look at that golden-brown stuffing on those lovely plump artichokes. Are you drooling yet, or just me?

Three words, people: Crab. Stuffed. Artichokes.

Seven Fishes Recipe: Crab Stuffed Artichokes

Recipe type: Appetizer
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 12


Ingredients for Artichokes
  • 1 ½ cups water
  • 4 lemons, halved
  • 4 lemons, juiced
  • 6 fresh artichokes
  • 1 cup olive oil
  • 1 cup dry white wine
  • 3/4 cup finely chopped onion
  • 1/4 teaspoon black peppercorns
  • 4 fresh thyme sprigs
  • 5 fresh rosemary sprigs
  • 3 bay leaves
Ingredients for Crab Stuffing
  • 1 1/2 cups butter
  • 3 medium onions, finely chopped
  • 1 1/2 cups finely chopped shallots
  • 6 coarse white bread crumbs dampened with oyster stock
  • 6 bay leaves
  • 1 1/2 tsps salt
  • 1 1/2 tsps black pepper
  • Dash cayenne
  • 1 1/2 pounds crab meat
  • 3 tbsp chopped parsley
Ingredients for Garnish
  • 1/2 tomato, small diced
  • Parsley, chopped
  • ½ cup fresh parmesan


  1. In a large pot, combine the water with 4 lemon halves and lemon juice.
  2. Trim the leaves of each artichoke, first take off the dark green outer leaves and then snip with scissors the top 1/4 of the leaves.
  3. Drop the artichokes immediately into the lemon infused stock.
  4. Add oil, wine, onion, coriander seeds, peppercorns, thyme, rosemary, and bay leaves.
  5. Bring to a simmer over high heat, reduce the heat to low.
  6. Cover and simmer until the artichokes are tender when pierced with a fork, about 30 minutes.
  7. Let the artichokes cool.
  8. In a large skillet over medium heat, melt butter, sauté onion and shallots until tender.
  9. Add dampened bread crumbs and continue cooking 5 minutes.
  10. Add bay leaves, salt, pepper, cayenne, crab meat and parsley, mix thoroughly.
  11. Remove skillet from heat.
  12. Remove bay leaves.
  13. Then place steamed artichokes on a cutting board and slice in half with a serrated knife.
  14. Scoop out the choke with a spoon.
  15. Fill each with approximately 1/2 cup crab stuffing depending on the size of the artichoke.
  16. Arrange artichokes in a baking dish and bake 30 minutes at 350 degrees F or until golden brown.
  17. To serve garnish with parmesan cheese, diced tomato, and parsley sprigs.

For more recipes in this series:

Feast of the Seven Fishes Menu



Photo: (c) janethowardstudio.com

We tried to keep these appetizers relatively simple and quick, knowing how stressful hosting a holiday party is. However, this one is worth the effort, I promise. I will be back with the next- and final- recipe for this series soon! Don’t forget to see what else I’ve dreamed up over on Camp Makery!

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