Crabmeat Stuffed Artichoke Bottoms

This is a simple Louisiana crabmeat stuffing in artichoke bottoms, topped with cheese and baked.


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


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.

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