crab and cheese stuffed artichoke hearts

Ingredients crab and cheese stuffed artichoke hearts

8 oz lump crabmeat
2 13-15 ounce cans whole artichoke hearts drained and rinsed be sure to use water packed not marinated or vinegar packed
1 cup shredded sharp cheddar cheese or a blend of your favorite cheeses
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp cajun seasoning
1/2 tsp black pepper
2 tbsp chopped green onions
1 tbsp minced celery
1 tsp lemon juice
2 tbsp mayonnaise
4 slice bacon

how to make crab and cheese stuffed artichoke hearts

Preheat oven to 425. Generously butter a shallow baking dish that will hold the artichoke hearts in one layer.

Cut artichokes lenthwise to open but do not cut all the way through, this is where the filling will go.

In a bowl combine all ingredients EXCEPT bacon and parmesan cheese, gently mix try not to break up crab to much. Fill each artichoke slit generously with crab filling. Sprinkle parmesan cheese evenly over each artichoke. Cut bacon into enough pieces to have a piece to top each artichoke.

Bake about 20 minutes until hot and cheese has melted.

This can be served as an appetizer or a nice vegetable side dish!!