Artichoke Crab Dip

Cooked By: The Paraplegic Chef on 8.19.2009Filed Under: Seafood, Starters

A delicious snack or a great appetizer!

This recipe is ridiculously good and super easy! This recipe takes about 15 minutes to prep and 20 minutes to bake in the oven so no snacking in between. Lets get cookin’!

Ingredients:
1 cup Mayo or Miracle Whip
1 cup grated parmesan
1 teaspoon lemon zest
1/2 tablespoon lemon juice
1 garlic clove (pressed)
1/4 cup minced almonds
1/4 teaspoon ground black pepper
1 can artichoke hearts (drained and finely chopped)
1/2 lb. imitation crab (chopped)
2 tablespoons roasted red pepper (minced)
1/4 cup dry plain breadcrumbs
1 tablespoon melted butter
2 roma tomatoes
french bread

*Preheat oven to 400 degrees

-grate parmesan
-add to small mixing bowl

-Measure out the Mayo an Add to the bowl

-Zest Lemon and Add to Bowl

-Juice Lemon and Add to Bowl

Chop Crab and Artichoke’s

-Mince Red Pepper, press garlic into mixture
-Add Pepper and mix
-Blend melted butter, almonds and breadcrumbs and mix
-spoon crab mixture into baking dish
-place breadcrumbs on top

-dice roma tomatoes
-place on top of breadcrumbs
-bake dip for 20 minutes

-slice bread
-butter, salt, and pepper
-broil in oven until brown

place crab dip atop bread slices
-serve

Nutrition Facts:
Serves 24
Per serving:
124 Calories, 3g carbs, 3g protein, 10g fat, 10 mg cholesterol, 175 mg sodium
*subject to change if any ingredient altered