Artichoke Crab Appetizer Recipe

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Artichoke Crab Appetizer Recipe

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Crabmeat is a deliciously different addition to a standard appetizer spread. Dijon mustard and hot pepper sauce provide a bit of zip.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup vegetable oil
  • 4 teaspoons Dijon mustard
  • 3 teaspoons red wine vinegar
  • 1 teaspoon white vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon onion powder
  • 1 drop hot pepper sauce
  • Dash salt and pepper
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 green onions, chopped
  • Toasted French bread slices

Directions

In a jar with a tight-fitting lid, combine the oil, mustard, vinegars, garlic, basil, onion powder, hot pepper sauce, salt and pepper; shake well.
In a large bowl, combine the artichokes, crab and onions. Add dressing; toss to coat. Refrigerate until serving. Serve with French bread. Yield: 2-1/4 cups.
Originally published as Artichoke Crab Appetizer in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p32

Nutritional Facts

1/4 cup: 94 calories, 6g fat (1g saturated fat), 17mg cholesterol, 246mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 5g protein.

  • 1/4 cup vegetable oil
  • 4 teaspoons Dijon mustard
  • 3 teaspoons red wine vinegar
  • 1 teaspoon white vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon onion powder
  • 1 drop hot pepper sauce
  • Dash salt and pepper
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 green onions, chopped
  • Toasted French bread slices
  1. In a jar with a tight-fitting lid, combine the oil, mustard, vinegars, garlic, basil, onion powder, hot pepper sauce, salt and pepper; shake well.
  2. In a large bowl, combine the artichokes, crab and onions. Add dressing; toss to coat. Refrigerate until serving. Serve with French bread. Yield: 2-1/4 cups.
Originally published as Artichoke Crab Appetizer in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p32

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