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Baked Artichoke And Crab Dip Recipe
Inter-courses: An Aphrodisiak Cookbook
1 small green bell pepper, chopped
1/2 tablespoon vegetable oil
1 (14 ounce) can artichoke hearts, drained and finely chopped
1 pickled jalapeno pepper, seeded and minced
1 cup mayonnaise
1/4 cup thinly sliced scallions
1/4 cup chopped pimento
1/4 cup grated parmesan cheese
juice of 1 small lemon
2 teaspoons Worcestershire sauce
1/2 teaspoon celery salt
1/2 pound crab meat
1/4 cup toasted sliced almonds
Saute the green pepper in oil in small skillet until tender; drain. Combine with the artichokes, jalapeno, mayonnaise, scallions, pimento, parmesan cheese, lemon juice, Worcestershire sauce, and celery salt in a large bowl. Fold in crab meat. Place mixture in a greased baking dish. Spinkle with the almonds. Bake at 375°F for 25-30 minutes or until golden brown and bubbly. Serve with pita crisps or salsa and tortilla chips.
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