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Creamy Crab with Artichoke Dippers

 Creamy Crab with Artichoke Dippers
—Shirley Hewitt, Milwaukie, Oregon
8 ServingsPrep: 35 min. + chilling


  • 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


  • 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.