Mind Blown Crab-Stuffed Artichoke Bottoms


1 Box Mind Blown™ Crab Cakes (2 cakes total)

3 cans (14-ounce each) artichoke bottoms - (approximately 18), drained and patted dry

3 Tbsp. chopped green onion

1 tsp. minced garlic

1 Tbsp. chopped jalapeño

1 Tbsp. lemon juice

1/2 C plant based mayonnaise

1/2 C plant based sour cream

1 C plant based cream cheese, softened

1 Tbsp. Old Bay seasoning

1/4 C crackers of choice, crushed

3 tablespoons chopped fresh parsley - plus more for garnish

Salt and pepper to taste

Cooking spray



1) Place Mind Blown Crab Cakes in a bowl to thaw in the fridge overnight; the next day, crumble the crab cake with a fork to make crab 'meat'; set aside.

2) Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.

3) Rinse and drain the cans of artichoke bottoms and pat dry with a paper towel.

4) In a bowl, combine the crab 'meat' along with the: plant based sour cream, mayo, cream cheese, green onion, garlic, jalapeño, lemon juice, Old Bay seasoning, and season to taste with salt and black pepper. Stir to combine; set aside.

5) Place artichoke bottoms on the sprayed baking sheet. Fill the artichoke bottoms with equal amounts of the crab filling.

6) Crush the crackers until you have 1/4 Cup of coarse crumbs; Sprinkle on top of the top of the crab-stuffed artichoke bottoms.

7) Bake for 20 minutes or until thoroughly heated through. Serve immediately and enjoy! 

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