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Seafood: Artichoke Crab Dip (Hot)

Source of Recipe

Mimi's Archive


List of Ingredients

14 ounces artichoke hearts, rinse, drain, halve
1 egg, slightly beaten
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons instant green bell pepper
1 1/2 teaspoons diced pimento, drained
1/2 teaspoon Worcestershire sauce
1/2 cup cracker crumbs
8 ounces crab meat

Topping:
1 yolk, beaten + 1/3 c. mayo


Recipe

Preheat oven to 425ºF. Place artichoke hearts on a foil-lined baking pan cut side down. In a medium size bowl combine egg, mayonnaise, mustard, green pepper, pimento, Worcestershire sauce and cracker crumbs. Add crabmeat; mix lightly. Divide mixture among artichoke hearts. Combine topping ingredients; divide over crab mixture. Bake for 8 to 10 minutes or until lightly browned.