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Spring into these delightfully crab stuffed artichokes from the kitchens of
chrismukkah
You know, I had this serious craving for baked stuffed artichokes...and since they are a sign of spring, why not cook them up?
These are actually baby artichokes, and they are rather interesting!
Taken from: http://www.sweetsugarbean.com/2013/.....ith-mango.html
Curried Crab Cakes (with Mango Avocado Salsa, that I did not add)
1/3 cup mayo
1 egg
1 clove garlic, minced (used 2)
zest of 1 lime (used a squeeze of one half of a lemon, with the other half of the lemon reserved)
2 tbsp finely chopped green onions or chives (used 1 shallot)
2 celery sticks, finely chopped* (didnt call for it, but I thought it would add a nice sweetness)
1 tbsp red curry paste (you can use yellow as well, or just 2 tsp of curry powder)
1/2 tsp salt (did not add in)
480 grams of crab (I used canned and it was fine - 2 cans of crab and a can of baby shrimp)
3/4 cup panko bread crumbs (used 1 cup matzo meal)
3 tbsp melted butter
In a large bowl, mix the mayo, egg, garlic, zest, chives, curry paste, salt together. Stir in the crab. Mix until all incorporated. Use a scoop and form into patties (my scoop size was about 1/3 of a cup) or you can just eyeball it. In a medium, shallow dish, stir the panko with melted butter. Dredge each crab cake into the crumbs (do both sides) and set aside on a platter.
- If you are using matzo meal, MAKE SURE you stir this thoroughly - this is where the juice of 1/2 of lemon will come in handy, and if thats not enough at least a tablespoon of water extra but NO MORE than that!
Do this for all of the crab cakes. Cover lightly with plastic and refrigerate for 30 minutes or up to one day. Preheat oven to 400*F. Bake crab cakes for 20 minutes, until golden and crispy. No need to flip.
(Actually, because they were being cooked with the artichokes, they needed to be cooked LONGER - more like at least 50 minutes.)
Makes 8-10 crab cakes....or in this case 9 stuffed artichokes :P
As for the artichokes:
You do need to put in a bit of prep, but they are very good for you to eat :)
First, wash and maybe give the chokes a gentle scrub with a veggie brush.
Cut the stems at the bottom, and as for the tops you can use a pair of kitchen shears / scissors to cut off the pointy ends.
That other half of your lemon - use that to rub on both of the cut ends of the choke, that way it doesn't brown in the open air!
Then, get a large boiler or something that you can boil a good amount of water in, and let your water get to a boil - you can always salt it ahead of time - then put in your chokes and let cook for about ten minutes or until tender.
While those chokes are boiling - get a large bowl, and fill it with ice water and plenty of ice cubes, PLUS that 1/2 lemon which you can also squeeze in there. So once the chokes are done with the boiling, immediately take out with some tongs and put them in the bowl of iced lemon water until they are cooled internally!
Once cooled - drain (you can kinda squeeze out the water from the choke like it was a lemon)- then VERY carefully, open the artichoke up until you get to the center, and take out the middle part BUT DONT THROW THAT OUT! Thats the best part of the choke - (other than the heart) - and it can be used again as you will soon see!
Also keep in mind folks - since this is a BABY artichoke, I really didn't have to worry about the hairy part, it didn't have time to develop!
BUT if you are using the REGULAR artichokes - yeah, you gotta get a melon baller, or teaspoon or something, and scoop that hairy part out...you don't want to eat that, trust me :P
And THEN, stuff that choke with the crab cake mixture, leaves and all. As you can see I put this on a layer of foil, and that's what you want to do when you bake these up. I also drizzled on a bit of olive oil to keep them from drying out, then let bake...Maker, the house smelled REAL good with that curried crab :B
Serve and enjoy!
Updated tasting notes: Very tasty, would certainly make again!
What's more, you can always play with this a bit...say, use a bit of paprika and a dash of cayenne, for heat - and maybe a squeeze of fresh lemon at the end to perk it up!
Allergy warning – recipe contains shellfish, dairy & egg products
Spring into these delightfully crab stuffed artichokes from the kitchens of
chrismukkah******************************You know, I had this serious craving for baked stuffed artichokes...and since they are a sign of spring, why not cook them up?
These are actually baby artichokes, and they are rather interesting!
Taken from: http://www.sweetsugarbean.com/2013/.....ith-mango.html
Curried Crab Cakes (with Mango Avocado Salsa, that I did not add)
1/3 cup mayo
1 egg
1 clove garlic, minced (used 2)
zest of 1 lime (used a squeeze of one half of a lemon, with the other half of the lemon reserved)
2 tbsp finely chopped green onions or chives (used 1 shallot)
2 celery sticks, finely chopped* (didnt call for it, but I thought it would add a nice sweetness)
1 tbsp red curry paste (you can use yellow as well, or just 2 tsp of curry powder)
1/2 tsp salt (did not add in)
480 grams of crab (I used canned and it was fine - 2 cans of crab and a can of baby shrimp)
3/4 cup panko bread crumbs (used 1 cup matzo meal)
3 tbsp melted butter
In a large bowl, mix the mayo, egg, garlic, zest, chives, curry paste, salt together. Stir in the crab. Mix until all incorporated. Use a scoop and form into patties (my scoop size was about 1/3 of a cup) or you can just eyeball it. In a medium, shallow dish, stir the panko with melted butter. Dredge each crab cake into the crumbs (do both sides) and set aside on a platter.
- If you are using matzo meal, MAKE SURE you stir this thoroughly - this is where the juice of 1/2 of lemon will come in handy, and if thats not enough at least a tablespoon of water extra but NO MORE than that!
Do this for all of the crab cakes. Cover lightly with plastic and refrigerate for 30 minutes or up to one day. Preheat oven to 400*F. Bake crab cakes for 20 minutes, until golden and crispy. No need to flip.
(Actually, because they were being cooked with the artichokes, they needed to be cooked LONGER - more like at least 50 minutes.)
Makes 8-10 crab cakes....or in this case 9 stuffed artichokes :P
As for the artichokes:
You do need to put in a bit of prep, but they are very good for you to eat :)
First, wash and maybe give the chokes a gentle scrub with a veggie brush.
Cut the stems at the bottom, and as for the tops you can use a pair of kitchen shears / scissors to cut off the pointy ends.
That other half of your lemon - use that to rub on both of the cut ends of the choke, that way it doesn't brown in the open air!
Then, get a large boiler or something that you can boil a good amount of water in, and let your water get to a boil - you can always salt it ahead of time - then put in your chokes and let cook for about ten minutes or until tender.
While those chokes are boiling - get a large bowl, and fill it with ice water and plenty of ice cubes, PLUS that 1/2 lemon which you can also squeeze in there. So once the chokes are done with the boiling, immediately take out with some tongs and put them in the bowl of iced lemon water until they are cooled internally!
Once cooled - drain (you can kinda squeeze out the water from the choke like it was a lemon)- then VERY carefully, open the artichoke up until you get to the center, and take out the middle part BUT DONT THROW THAT OUT! Thats the best part of the choke - (other than the heart) - and it can be used again as you will soon see!
Also keep in mind folks - since this is a BABY artichoke, I really didn't have to worry about the hairy part, it didn't have time to develop!
BUT if you are using the REGULAR artichokes - yeah, you gotta get a melon baller, or teaspoon or something, and scoop that hairy part out...you don't want to eat that, trust me :P
And THEN, stuff that choke with the crab cake mixture, leaves and all. As you can see I put this on a layer of foil, and that's what you want to do when you bake these up. I also drizzled on a bit of olive oil to keep them from drying out, then let bake...Maker, the house smelled REAL good with that curried crab :B
Serve and enjoy!
Updated tasting notes: Very tasty, would certainly make again!
What's more, you can always play with this a bit...say, use a bit of paprika and a dash of cayenne, for heat - and maybe a squeeze of fresh lemon at the end to perk it up!
******************************Allergy warning – recipe contains shellfish, dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 194.7 kB
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