Crabmeat Imperial with Artichokes
Indulge in the decadence of Crabmeat Imperial with Artichokes, a luxurious seafood dish that pairs sweet, tender lump crabmeat with velvety artichoke bottoms. This elegant recipe features a creamy Imperial sauce made with mayonnaise, heavy cream, and a zesty blend of lemon juice, dry mustard, Old Bay seasoning, and Worcestershire sauce. The artichoke cups are generously stuffed with this rich crab mixture, then crowned with a buttery breadcrumb topping infused with paprika for a flavorful crunch. Baked to golden perfection and garnished with fresh parsley, this impressive entrée is perfect for dinner parties, romantic dinners, or whenever you’re craving coastal cuisine at its finest. Ready in just 45 minutes and serving six, this show-stopping recipe is as easy to prepare as it is beautiful to serve.
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Recipe Information
Ingredients
- 1 lb lump crabmeat
- 6 pieces artichoke bottoms (canned or fresh, prepared)
- 0.5 cup mayonnaise
- 2 tbsp heavy cream
- 1 large egg
- 1 tbsp lemon juice
- 1 tsp dry mustard
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 0.25 cup breadcrumbs
- 2 tbsp butter
- 2 tbsp parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 6 artichoke bottoms.
Drain the artichoke bottoms and pat them dry with paper towels. Arrange them in the prepared baking dish, with the hollow sides facing up to create a cup for the crab mixture.
In a large mixing bowl, whisk together the mayonnaise, heavy cream, egg, lemon juice, dry mustard, Old Bay seasoning, and Worcestershire sauce until smooth.
Gently fold the lump crabmeat into the mayonnaise mixture. Be careful not to break up the crabmeat too much; you want to keep the pieces intact for texture.
Spoon the crab mixture generously into each artichoke bottom, packing it slightly to form a mound.
In a small bowl, melt the butter. Combine the melted butter with the breadcrumbs and paprika, mixing until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the tops of the stuffed artichokes.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the filling is heated through.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 7952 mg | 346% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 9.4 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 510 mg | 39% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3309 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
