Delicate artichoke crowns make an elegant base for a luxuriously creamy crab filling scented with lemon, herbs, and Parmesan. These bite-size appetizers are easy enough for weeknight entertaining yet special enough for holiday menus. Serve them warm with a glass of sparkling wine or crisp Albariño for a truly memorable first course.
INGREDIENTS:
Artichokes
24–30 artichoke crowns (fresh steamed, bottled, or canned), drained and patted dry
Lemon pepper
Garlic salt
Crab Filling
8 ounces cream cheese, softened
1/3 cup mayonnaise
1 cup lump crabmeat, picked over for shells
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup Parmigiano-Reggiano cheese, grated
2 tablespoons fresh chives or parsley, finely chopped
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
Topping
1/2 cup coarse breadcrumbs
1/4 cup melted butter
2 tablespoons chopped parsley or chives, for garnish
METHOD:
Drain artichoke crowns well and pat dry. Trim a thin slice from the bottom of each crown so it stands upright. Press your thumb into the center of each one to create a shallow well. Lightly sprinkle the crowns with lemon pepper and garlic salt.
In a medium bowl, combine cream cheese, mayonnaise, garlic, lemon juice, lemon zest, Parmesan, herbs, cayenne (if using), salt, and pepper. Gently fold in the crabmeat, keeping the pieces as intact as possible.
Spoon or pipe about 1 tablespoon of filling into the center of each prepared crown.
Preheat oven to 400°F. Dip the bottoms of the filled crowns into a little melted butter, then place on a parchment-lined baking sheet. Sprinkle tops with breadcrumbs and drizzle lightly with the remaining butter.
Bake 14–18 minutes, or until hot, lightly golden, and bubbling around the edges.
Remove from the oven, garnish with parsley or chives, and serve warm.
SERVING SUGGESTIONS:
- Serve as an elegant appetizer alongside sparkling wine, Albariño, or a dry rosé.
- Arrange on a platter with lemon wedges for brightness.
- Pair with a light green salad dressed with a citrus vinaigrette.
- Use as a passed hors d’oeuvre for holiday parties, weddings, or seafood dinners.
