Creamy Crab with Artichoke Dippers Recipe

Creamy Crab with Artichoke Dippers Recipe
Creamy Crab with Artichoke Dippers Recipe photo by Taste of Home
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Creamy Crab with Artichoke Dippers Recipe

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—Shirley Hewitt, Milwaukie, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling

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

  • 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
  1. 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.
  2. 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.
  3. 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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