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Artichoke Crab Appetizer

 Artichoke Crab Appetizer
Crabmeat is a deliciously different addition to a standard appetizer spread. Dijon mustard and hot pepper sauce provide a bit of zip.
9 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Artichoke Crab Appetizer (continued)

Nutritional Facts: 1 serving (1/4 cup) equals 94 calories, 6 g fat (1 g saturated fat), 17 mg cholesterol, 246 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.