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Crab and Artichoke Baked Appetizer
From Dorothy McNett's recipes at www.dorothymcnett.com. Instead of using jarred or canned artichoke hearts for this recipe, cook up 4-5 fresh ones if desired.
1 cup crab meat
Preheat oven to 400 degrees. Drain the artichoke hearts and dice. Mix together the crab, diced artichoke hearts, radishes, cheese, mayonnaise and yogurt. Lightly brush a bit of olive oil over bottom of a 1 1/2 quart or other small baking dish. Spread in the mixture and bake about 5-8 minutes, or until cheese is bubbly and top is browning a bit. Serve warm to spread onto bread or crackers, as desired.
Recipe created 2012-05-10.