Artichoke Crab Appetizer

Name: Artichoke Crab Appetizer
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 9
Cuisine: Global
Ingredients: 397 grams can water-packed artichoke hearts, rinsed, drained and chopped; 340 grams cans each) crabmeat, drained, flaked and cartilage removed; 4 teaspoons Dijon mustard; 0 teaspoons dried basil; 1 slice Toasted French bread; 1 garlic clove, minced; 2 green onions, chopped; 0 teaspoons onion powder; 1 drop hot pepper sauce; 3 teaspoons red wine vinegar; 1 Dash salt and pepper; 55 milliliters vegetable oil; 1 teaspoon white vinegar

Artichoke Crab Appetizer

Artichoke Crab Appetizer could be just the dairy free and pescatarian recipe you've been looking for. This hor d'oeuvre has 118 calories, 8g of protein, and 7g of fat per serving. This recipe serves 9. This recipe from Taste of Home requires vinegar, garlic clove, red wine vinegar, and basil. From preparation to the plate, this recipe takes approximately 25 minutes. If you like this recipe, take a look at these similar recipes: Appetizer Anyone? Artichoke and Crab Dip, Crab Appetizer, and Appetizer Crab Pizza.

Instructions

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.

Ingredients you will need

Hot Sauce

Salt And Pepper

Onion Powder

Mustard

Garlic

Basil

Shake

Cooking Oil

In a large bowl, combine the artichokes, crab and onions.

Ingredients you will need

Artichoke

Onion

Crab

Equipment you will use

Bowl

Add dressing; toss to coat. Refrigerate until serving.

Serve with French bread.

Ingredients you will need

French Bread

Equipment

Bowl

Ingredients

Servings:

397grams

can water-packed artichoke hearts, rinsed, drained and chopped 340grams

cans each) crabmeat, drained, flaked and cartilage removed 4teaspoons

Dijon mustard 0teaspoons

dried basil 1slice

Toasted French bread 1

garlic clove, minced 2

green onions, chopped 0teaspoons

onion powder 1drop

hot pepper sauce 3teaspoons

red wine vinegar 1Dash

salt and pepper 55milliliters

vegetable oil 1teaspoon

white vinegar

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Crab works really well with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Sonoma-Cutrer The Cutrer Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 37 dollars per bottle.

Sonoma-Cutrer The Cutrer Chardonnay

Aromas of Golden Delicious Apple, white peach, and nectarine are accented with nougat, honeydew, and brown sugar. Flavors of peach, apple, and crème brulee meld with hints of butterscotch, caramel, warm pie crust, and baked apple.