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Creamy Crab with Artichoke Dippers Recipe

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—Shirley Hewitt, Milwaukie, Oregon

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Creamy Crab with Artichoke Dippers Recipe

Prep: 35 min. + chilling

Yield: 8 Servings

10 25 35

Ingredients

2 large artichokes
2/3 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons chopped green onion
2 teaspoons Worcestershire sauce
Dash hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

Directions

Place artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-35 minutes or until or until leaves near the center pull out easily. Remove artichokes from the basket. Invert artichokes to drain for 10 minutes; refrigerate until chilled.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, onion, Worcestershire sauce and hot pepper sauce; stir in crab. Cover and chill for several hours.
Just before serving, transfer crab dip to a serving bowl. Remove leaves from artichokes to use as dippers. Yield: 2 cups.

Originally published as Creamy Crab with Artichoke Dippers in Country Woman Christmas Annual 2006, p39

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