Artichoke and Crab Appetizer
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4-6
Ingredients
- 1 (14 oz.) can artichoke hearts, rinsed, drained, and halved
- 1 egg, slightly beaten
- ⅓ cup cracker crumbs
- ⅓ cup plus 1 Tbsp. Sauer's Mayonnaise, divided
- 1½ tsp. Dijon-style prepared mustard
- 1 Tbsp. green bell peppers, diced
- 1½ tsp. chopped pimentos, drained
- ½ tsp. Worcestershire sauce
- 8 oz. crab meat, cartilage and shell removed
- 1 egg yolk, beaten
Preparation
1. Place artichoke heart halves in an aluminum foil-lined 13 x 9 x 2-inch baking pan.
2. In a medium bowl, combine egg, cracker crumbs, 1 tablespoon mayonnaise, mustard, green pepper, pimento, and Worcestershire sauce. Add crab meat; mix lightly.
3. Spoon crab meat mixture atop each artichoke heart half.
4. Combine egg yolk and ⅓ cup mayonnaise, blending well; spoon over crab mixture, dividing evenly.
5. Bake in a preheated hot oven (425°F) for 8-10 minutes or until lightly browned.
2. In a medium bowl, combine egg, cracker crumbs, 1 tablespoon mayonnaise, mustard, green pepper, pimento, and Worcestershire sauce. Add crab meat; mix lightly.
3. Spoon crab meat mixture atop each artichoke heart half.
4. Combine egg yolk and ⅓ cup mayonnaise, blending well; spoon over crab mixture, dividing evenly.
5. Bake in a preheated hot oven (425°F) for 8-10 minutes or until lightly browned.
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