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Title: Elaine Strahan's Artichoke Crab Dip
Categories: Easy Appetizer Dip Shellfish
Yield: 4 Servings
| HOUSTON CHRONICLE | ||
| 16 | oz | Artichoke hearts |
| 8 | oz | Crab |
| 3/4 | c | Parmesan, grated |
| 1 | ds | Garlic powder |
| 1 | ds | Cayenne pepper |
| 1 1/2 | c | Mayonnaise |
| SERVE IN | ||
| 1 | lb | King's Hawaiian Bread |
Preheat oven to 350. Drain and chop canned artichoke hearts. Combine artichoke hearts and crab meat. Add remaining ingredients. Mix and transfer to 1-1/2-qt baking dish. Bake 10 minutes, or microwave until heated through.
Serve in hollowed-out bread, such as King's Hawaiian Bread.
Sylvia's comments: this was SERIOUSLY yummy! I'd wanted to try it ever since I saw it in the newspaper food section years ago. However, at today's prices, I wasn't going to waste real crab -- I used the fake stuff and chopped it pretty fine. It was delicious on bread and crackers. I thought the Parmesan overwhelmed the other flavors, but Peter thought the "sourness" of the artichokes (which he doesn't like) was the predominant flavor. I'll definitely serve this one when we have guests over, our family couldn't finish it!
MM by Sylvia Steiger, SylviaRN (at) compuserve (dot) com (replace with symbols, I'm just trying to fool the automated address-collectors), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes at http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 29 Apr 97 National Cooking Echo Ä
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