Crab and Artichoke Baked Appetizer Recipe

From Dorothy McNett's Recipe Book.

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Crab and Artichoke Baked Appetizer

From Dorothy McNett's recipes at Instead of using jarred or canned artichoke hearts for this recipe, cook up 4-5 fresh ones if desired.

1 cup crab meat
1 jar (9.5 oz) or 1can (8 oz.) artichoke hearts, packed in water (or freshly cooked!)
2-3 red radishes, diced
1 cup grated cheese (Monterey Jack, Cheddar, Gouda, etc.)
1 cup mayonnaise
1/4 cup yogurt or sour cream

sliced sourdough bread, or crispy crostini, or other crackers

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.

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