Direction

1. Preheat oven to 350 degrees. Drain artichoke hearts and cut in half. Drain, cut side down, on a paper towel lined baking sheet. Remove paper towels and flip artichoke hearts over (cut side up) and place in oven for 3-4 minutes. This will dry them out and allow the crab stuffing to stick. An alternative would be to cut the artichokes and allow them to dry out in the refrigerator for several hours prior to stuffing.
2. Using your hands, lightly toss together crab meat through Parmesan cheese. Be mindful to not stir and break apart larger pieces of crab meat.
3. Stuff the center of each artichoke heart with a heaping spoonful of crab mix. Top each with a small sprinkle of panko bread crumbs.
4. Bake for 10-12 minutes, or until tops are lightly browned.
5. While crab stuffed artichoke hearts are baking, mix together Sriracha aioli ingredients in a small bowl. Transfer to a small plastic bag. When ready to serve, cut a small hole in one corner and pipe a pearl size portion on to the top of each crab stuffed artichoke heart.
6. If you’ve tried this recipe, come back and let us know how it was!