Creamy Crab with Artichoke Dippers

Name: Creamy Crab with Artichoke Dippers
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 2 larges artichokes; 510 grams cans each) crabmeat, drained, flaked and cartilage removed; 2 Tbsps chopped green onion; 158 milliliters mayonnaise; 2 Tbsps prepared mustard; 1 Dash hot pepper sauce; 2 teaspoons Worcestershire sauce

You can never have too many side dish recipes, so give Creamy Crab with Artichoke Dippers a try. This recipe serves 8. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 199 calories, 13g of protein, and 15g of fat per serving. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up worcestershire sauce, crabmeat, mayonnaise, and a few other things to make it today.

Instructions

Place artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-35 minutes or until or until leaves near the center pull out easily.

Ingredients you will need

Artichoke

Water

Equipment you will use

Steamer Basket

Sauce Pan

Remove artichokes from the basket. Invert artichokes to drain for 10 minutes; refrigerate until chilled.

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Artichoke

Meanwhile, in a small bowl, combine the mayonnaise, mustard, onion, Worcestershire sauce and hot pepper sauce; stir in crab. Cover and chill for several hours.

Ingredients you will need

Worcestershire Sauce

Hot Sauce

Mayonnaise

Mustard

Onion

Crab

Equipment you will use

Bowl

Just before serving, transfer crab dip to a serving bowl.

Ingredients you will need

Crab

Dip

Equipment you will use

Bowl

Remove leaves from artichokes to use as dippers.

Ingredients you will need

Artichoke

Equipment

Steamer Basket

Sauce Pan

Bowl

Ingredients

Servings:

2larges

artichokes 510grams

cans each) crabmeat, drained, flaked and cartilage removed 2Tbsps

chopped green onion 158milliliters

mayonnaise 2Tbsps

prepared mustard 1Dash

hot pepper sauce 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Girard Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Girard Chardonnay

The aromatics suggest fresh apple pie a la mode, with notes of cinnamon and vanilla. On the palate, the bright acidity is balanced by apple, pear and mandarin zest flavors, blended with Christmas spice notes.Blend: 100% Chardonnay