Deviled Crab Stuffed Artichoke Bottoms
Deviled Crab Stuffed Artichoke Bottoms
The term “deviled” refers to the kick of seasoning used in the crab mixture. Originating in Tampa, Florida, deviled crab began as a baked croquette made popular through Cuban, Spanish, and Italian heritage. It has since become a Southern favorite, appearing as stuffed or deviled crab in many Lowcountry states.
This plant based version uses hearts of palm to mimic the texture of crab, combined with seasonings that provide flavor and a mild, seafood inspired taste without the seafood. Artichoke bottoms serve as the ideal vessel for the creamy “crab” filling, topped with a buttery cracker coating. These bites make excellent finger food for entertaining or a delicious starter with any meal.
Makes 16-18 bites
Ingredients
2 packages or cans of Artichoke Bottoms
14oz Hearts of Palm (7.4oz dry weight)
4oz (115g) Vegan Goat or Cream Cheese
1/3 cup (60g) Red Bell Pepper, diced fine
1/3 cup (50g) Shallot or Onion, diced fine
1 rib Celery, diced fine
3 cloves Garlic, minced
6-7 Butter Crackers, crushed (Ritz style)
2 Tbsp (30ml) Lemon Juice
1 1/2 Tbsp (23g) Vegan Butter
2 tsp (10ml) Vegan Worcestershire Sauce
2 tsp (2g) Parsley, chopped
1 tsp (2-3g) Dried Seaweed, chopped fine
1 tsp (1g) Dill, chopped
2 1/2 tsp (12g) Old Bay Seasoning
1/2 tsp (2g) Dry Mustard
1/2 tsp (2g) Cayenne Powder
1/2 tsp (2g) Salt
Black Pepper to taste
Cracker Topping
7 Butter Crackers, crushed fine (Ritz style)
1 1/2 Tbsp (23g) Butter, melted
1/4 tsp chopped Parsley
1/4 tsp chopped Dill
Lemon Wedges for Serving
Note
If using canned artichoke bottoms make sure to drain, rinse and pat them dry before using.
If using frozen, let the artichoke bottoms thaw completely then pat dry before using.
The recipe calls for Ritz style crackers but you could also use saltines. Adjust with less salt in the hearts of palm or “crab” mixture.
Directions
1.Melt the butter in a large pan over medium heat. Add the shallot and cook for 3–5 minutes, until softened and translucent.
2.Add the celery and red bell pepper and cook for a few more minutes. Season with salt and pepper, then stir in the garlic and 1/4 tsp Old Bay. Cook for about 2 minutes, until fragrant. Remove from heat and let cool completely.
3.Rinse and drain the hearts of palm, then break them apart with your hands or a fork. Add them to a bowl along with the cooked vegetables, seaweed, parsley, dill, dry mustard, remaining Old Bay, cayenne, salt, and pepper. Mix well.
4.Add the crushed crackers and vegan goat cheese and mix until fully incorporated.
5.Pat the artichoke bottoms dry and season both sides with salt and pepper. Fill each with about 2–3 tablespoons of the mixture, smoothing slightly but leaving a small mound on top.
6.In a small bowl, mix together the crushed crackers, herbs, and melted butter until combined.
7.Top the artichokes with the cracker mixture and place on a lined baking sheet. Bake at 375°F for 15–20 minutes, until golden brown. Serve warm with lemon wedges.
