Artichoke and Crab Flatbread (2024)

Cheesy, garlicky, and spicy are three words one could use to describe this Artichoke and Crab Flatbread. Easy to prepare, but authentically delicious, this appetizer will be talked about long after the holidays are over, which is why this recipe makes two!

Almost four years ago, I shared my very first flatbread recipe here at Lord Byron’s Kitchen. It was a hit right out of the gate. And, here I am still using that same flatbread recipe, but this time, I’m creating this Artichoke and Crab Flatbread appetizer with it – just in time for the holidays too!

Don’t be too worried at all if the idea of making flatbread from scratch is not something you feel comfortable with. You can buy flatbread from your local grocery store and use that. In fact, for the purpose of this recipe, I recommend it. Only make your own flatbread if you want to do so, and if you have time. I don’t know about you, but when I prepare appetizers, I want them to be quick and easy. And, who has the time at Christmas to make bread anyway? I will certainly include the recipe in the sections below for you just in case.

I’m going to tell you all about this appetizer and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re just kicking off the month of November, but I have a lot of Christmas-themed recipes to share with you this year, so I’ve got to get started early. So, before we get to a list of ingredients and instructions for this recipe, let me tell you about this series and more!

LORD BYRON’S 12 CHRISTMAS APPETIZERS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the second of my annual holiday recipe series for this season! I’m calling this one Lord Byron’s 12 Christmas Appetizers. This series will focus on easy-to-make appetizers that are both delicious and festive.

I will try to keep the recipes in this series quick and easy too. Most of them will require some baking, but they won’t be so complex that you can’t whip them up just before your guests arrive. Some are just assembly-type recipes, while others can be prepared in advance.

Just like every other holiday series that I’ve shared over the years, this series will see a new recipe shared every day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday appetizers year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Appetizers series! Even though this is the second series for this holiday season, you can always take a look back at previous years if you just cannot wait until the next recipe is published. Some of my favourites from previous years are my12 Edible Wreaths of Christmas, my12 Bars and Squares of Christmasseries, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Flatbread– You can use store-bought or you can make your own. I have an easy recipe for you just a couple of sections further down this page.
• Artichoke Hearts– I just use thecanned type.
• Crab– Actually, it’s imitation crab! I love it and I’m not ashamed to say so!
• Bocconcini– I’m using mini bocconcini, but you can use the larger size if that’s all you can find. Leave them whole or quarter them.
• Parmesan Cheese– This adds saltiness and nuttiness.
• Olive Oil
• Garlic – Use fresh garlic cloves.
• Dried Red Chili Flakes– Optional.
• Dried Dill – I use dried dill in recipes that require baking or cooking because fresh dill will wilt and brown. But, I use fresh dill as a finisher and a garnish.
• Fresh Dill

HOW TO MAKE ARTICHOKE AND CRAB FLATBREAD

Preheat your oven to 400 degrees F. Place the flatbread onto a baking sheet and set aside. In a bowl, whisk together the olive oil, minced garlic, dried red chili flakes, and dried dill. Use a pastry brush to apply the olive oil mixture to the surface of both flatbreads.

Top both flatbreads with crab meat and artichokes. Dot the flatbreads with the mini bocconcini. Sprinkle over the parmesan cheese.

Bake for 10-12 minutes or until the cheese is melted and bubbly. Remove from oven and slice into wedges or squares. You should get 4 large slices or 8 smaller slices from each flatbread. Garnish with fresh dill and serve.

WANT TO MAKE FLATBREAD FROM SCRATCH? HERE’S WHAT YOU’LL NEED:

• 3/4cupwarm tap water,110 degrees
• 1teaspoonactive dry yeast
• 1 1/2tablespoonsolive oil
• 1teaspoonsugar
• 2 1/4cupsall-purpose flour
• 1/2teaspoonsalt

MAKING FLATBREAD

Fill a metal mixing bowl with hot tap water. This will temper the bowl and help to ensure the yeast will properly activate. Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.

Sift together the flour, salt, and sugar and set aside. Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed. Sprinkle your clean countertop with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the mixing bowl, cover it with a tea towel, and set it aside for five minutes to proof the dough. In the meantime, preheat your oven to 400 degrees F.

On a lightly floured surface, use a floured rolling pin to roll half of the dough into a rectangular shape roughly 15×9 inches. Place the dough onto the baking sheet and roll the remaining half of the dough. Bake for 8-10 minutes. Remove from oven. Allow the flatbread to fully cool before assembling your Artichoke and Crab Flatbread.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection ofChristmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!