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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Artichoke Dip with Crab Meat Recipe

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This recipe for Artichoke Dip with Crab Meat is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14-oz. can artichoke hearts, drained
1 6-oz. can crab meat, drained
1 c. mayonnaise
1 c. Parmesan cheese
1 T. pickled jalapeño peppers, diced
1/4 tsp. salt
dash of garlic powder
dash of Louisiana hot sauce
paprika and parsley flakes
Directions:
Directions:
Squeeze all the juice out of the artichoke hearts and tear into small pieces. Mix with crab meat, mayonnaise and cheese. Add jalapeño, salt, garlic and hot sauce. Mix well and place in a greased oblong (5" x 9") baking dish. Sprinkle paprika and parsley flakes on top. Bake in preheated 350º oven for about 20 minutes. Serve hot with wheat crackers.
Personal Notes:
Personal Notes:
This is an appetizer that everyone always asks for.

 

 

 

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