You can serve these tasty bits as hors d’ oeuvres or on a green salad for dinner. They’re also super easy to tuck into a lunch box for a little something special.
Ingredients:
- 2 cans 5-7 ct artichoke hearts (use the largest you can find – they’re easier to stuff)
- ¼ cup mayonnaise
- 2 tsp chopped chives
- 2 tsp mustard
- 1 lemon, juiced
- ½ tsp seafood seasoning (we like Old Bay)
- ¼ medium red onion, finely diced
- 1 tsp hot pepper sauce
- dash of apple cider vinegar
- salt and pepper, to taste
- 1# crab meat (we like to use claw meat, but the regular lump is fine too)
- 2 Tbsp chopped parsley
Directions:
- In a small bowl, stir together mayonnaise, chives, mustard, lemon juice, seafood seasoning, red onion, hot sauce, and vinegar. Season to taste with salt and pepper.
- In a separate bowl, place the crab meat and pick over for shell bits. Pour over just enough dressing to coat the crab and mix lightly. Try not to break the crab meat into small pieces. Cover and chill while preparing the artichoke hearts.
- With a small spoon or melon baller, carefully scoop out the middle of each artichoke heart, leaving enough leaves to contain the salad when the hearts are stuffed (you can eat or discard the middle bits).
- With a small spoon (sometimes your fingers may work better), stuff each artichoke heart with some crab mixture. Sprinkle with chopped parsley
Alternatives:
- Instead of artichoke hearts, serve the crab salad in avocado cups, mini bell peppers, lettuce wraps, rolls or baguettes
- Try different herbs in the salad – tarragon, dill, basil, oregano, thyme
