Artichoke Crab Appetizer

Crabmeat is a deliciously different addition to a standard appetizer spread. Dijon mustard and hot pepper sauce provide a bit of zip. Recipe published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007.

Yield: 9 servings
Community Recipe from

Recipe Time

Prep Time:


Ingredients

  • 1/4 cup(s) vegetable oil
  • 4 teaspoon(s) Dijon mustard
  • 3 teaspoon(s) red wine vinegar
  • 1 teaspoon(s) white vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon(s) dried basil
  • 1/8 teaspoon(s) onion powder
  • 1 drop(s) hot pepper sauce
  • Dash salt and pepper
  • 1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 6-ounce can(s) crabmeat, drained, flaked and cartilage removed
  • Toasted French bread slices

Preparation

  1. • In a jar with a tight-fitting lid, combine the oil, mustard, vinegars, garlic, basil, onion powder, hot pepper sauce, salt and pepper; shake well.
  2. • In a large bowl, combine the artichokes, crab and onions. Add dressing; toss to coat. Refrigerate until serving. Serve with French bread. Yield: 2-1/4 cups.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke Crab Appetizer Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy