Artichoke Hearts Stuffed With Crab Salad


  • 1/2 cup mayonnaise
  • 12 fresh chives, tender green and white parts only, chopped
  • 1/8 teaspoon crab boil seasoning (recommended: Old Bay)
  • Splash hot red pepper sauce
  • 1/2 red onion, diced small
  • 2 lemons, juiced
  • 1 tablespoon whole-grain mustard
  • Salt and freshly ground black pepper
  • 11/2 pounds colossal crabmeat, picked over for shells
  • 3 (16-ounce) cans artichoke hearts
  • 2 teaspoons fresh chopped parsley leaves
  • 1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish


Food Network Invites You To Try This Artichoke Hearts Stuffed With Crab Salad Recipe From Robert Irvine.

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