Crabmeat Stuffed Artichoke Bottoms This is a simple Louisiana crabmeat stuffing in artichoke bottoms, topped with cheese and baked. Ingredients Servings: Makes approximately 24 1 bunch of green onions, chopped1/3 bunch or parsley, chopped4 cloves of garlic, chopped1 pound of Louisiana crabmeat1 teaspoon of salt1/4 teaspoon of black pepper1/8 teaspoon cayenne 6 tablespoons of imported Parmesan cheese4 tablespoons of unseasoned breadcrumbs6 tablespoons of extra virgin olive oil4 cans (13.75 ounces) of artichoke bottoms Directions Mix first 7 ingredients thoroughly. Wash the artichoke bottoms, dry, and moisten each bottom with a little extra virgin olive oil. Place on a baking sheet and stuff each bottom with the filling. Mix the parmesan cheese and breadcrumbs and top each stuffed artichoke. Broil until tops are browned and filling is bubbly. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!