LOUISIANA CRABMEAT STUFFED ARTICHOKE

 

  • Cooking Time: 30
  • Servings: 2-4
  • Preparation Time: 60

Ingredients

  • 1 large artichoke
  • Salted water
  • 2 lemons
  • 2 cups of finely ground breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon minced garlic
  • 1 cup finely grated Parmigiano Reggiano cheese
  • 2 tablespoons diced olives
  • Dash of hot sauce
  • 1 tablespoon red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup quality extra virgin olive oil
  • 1 cup lump Louisiana crabmeat
  • More cheese
  • More extra virgin olive oil

Directions

  • Slice the stem portion off at the bottom so that the artichoke will stand vertically. Cut off the top inch of the artichoke and use scissors to trim the points off the leaves.
  • Submerge the artichoke into salted boiling water. Slice the lemon in halves and squeeze into the pot to keep the artichoke from discoloring. Cook until tender but not falling apart (leaves should pull out, and a knife should easily pierce the bottom). Remove from the hot water and quickly submerge into ice-cold water for five minutes as an added means to preserve color. Remove and drain.
  • In a bowl, add the breadcrumb base making sure that all crumbs are extremely small and granular. Mix in all the ingredients except the olive oil and crabmeat. Squeeze half the lemon and slowly drizzle olive oil while stirring to achieve a wet consistency (add more if needed). Add the crabmeat and mix together but try to leave the crab in lumps taking care not to break it down too much.
  • Starting from the bottom, pack the mixture into each leaf until every leaf is stuffed. Any remaining mixture should fill the center cavity area. Drizzle the entire stuffed artichoke with olive oil, squeeze remaining half of lemon, sprinkle on more of the cheese and bake in a 400-degree oven for 15 minutes or so — until browned on top. Let it sit for an hour minimum or overnight.

Notes

Categories: Cajun  Shellfish  Vegetable 

Author Credit: Chris Kaiser

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