Crab Stuffed Artichoke

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Take a break from the lobster rolls, New Englanders, and turn your attention to a different crustacean. Chef Chris Frothingham uses a simple mixture of mayo, minced chives, Old Bay, Dijon mustard and crushed up Ritz crackers to create big flavor in his crab meat stuffing. His recipe also includes a homemade red wine & tarragon aioli, which amplifies the bold tastes of the filling even more. A steamer makes the final step a bit easier, but if you don’t have one on hand, a microwave will do the trick.


for the artichokes & stuffing:
  • 4 globe artichokes
  • 1 pound of crab meat
  • 1/2 cup mayonnaise
  • 4 tablespoons minced chives
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons Dijon mustard
  • 1 cup crushed Ritz crackers
  • Dash of tabasco
  • Salt & pepper to taste
for the aioli:
  • 1 cup red wine
  • 2 springs fresh tarragon
  • 1 shallot, minced
  • 1 cup mayonnaise
  • 1 fresh lemon


to prepare the artichokes:
  1. Cut the top quarter of the artichoke off using a serrated knife. Cut the stem off flush to the bottom of the artichoke. Steam or cook the artichoke in a deep pot of water. Depending on the cooking method you are using, you are looking at about 35-45 minutes of cook time.
  2. Using tongs, remove one artichoke and stick the tip of a knife into the center of the bottom — it should be tender. When it is tender, remove the artichokes and let cool.
to prepare the stuffing:
  1. Combine all of the stuffing ingredients (crab meat, mayonnaise, minced chives, Old Bay seasoning, Dijon mustard, Ritz crackers, tabasco and salt & pepper) and fold together, making sure not to break up the pieces of crab. Adjust seasoning to your taste, and keep cool.
to prepare the aioli:
  1. Reduce red wine with tarragon and shallots until almost dry. You should have a tablespoon of concentrate. Strain the concentrate and fold into the cup of mayonnaise. Add fresh lemon juice and salt to taste.
to finish:
  1. Pull the center leaves of the artichoke out with your fingers. You should be able to see the "choke" (the little hairs inside of the artichoke). Using a soup spoon, carefully scoop out the choke to expose the heart. Now you can stuff the center with crab filling. Pre-heat your oven to 375 degrees, and set up a steamer on your stove top. (Chef's note: if you don't have a steamer, you can microwave the stuffed artichokes until the center of the filling is hot, about 4-5 minutes. If using the steamer, place your stuffed artichokes in the steamer and steam until the center is hot, or about 155 degrees).
  2. Once the filling is hot, carefully remove the artichoke and place on a sheet tray. Place in the oven and bake until the top is lightly browned.
  3. Remove and serve with red wine aioli, and a lemon wedge!

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