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CRAB & ARTICHOKE DIP

1 can Artichoke Hearts or quarters

1/3 pound Lump Crabmeat

1/3 pound Backfin Crabmeat

1/3 pound Shredded Cheddar Cheese

1 1/3 cups Mayonnaise

2 tsp Dijon mustard

1 1/3 tsp Worcestershire Sauce

Dash Cayenne Pepper

4 tsp Lemon juice

2/3 cups chopped fresh Parsley

Pre-heat oven to 425° F. Strain artichoke hearts, squeezing out all excess water. Chop artichokes and place in a large mixing bowl. Pick through crabmeat for any shells. Add cleaned crabmeat to the artichokes. Add all other ingredients and blend well. Pour into a casserole dish and bake until hot and bubbly throughout. Serve with toast or crackers.

Makes: 1 quart

 

 

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