Artichoke Crab Appetizer

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

Text Ingredients