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Seafood: Creamy Crab and Artichoke

Source of Recipe

Cooking Light Nov 1994


List of Ingredients

1/2 pound fresh lump crabmeat -- shell pieces removed
1/3 cup low-fat sour cream
1/3 cup nonfat mayonnaise
3 tablespoons grated fresh Parmesan cheese
1 tablespoon lemon juice
1 1/2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
14 ounces artichoke hearts -- (1 can) drained
1 clove garlic -- minced


Recipe

Combine all of the ingredients in a bowl, and stir well. Spoon mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating the dish a half-turn after 3 minutes. Yield: 2-1/2 cups. Serve warm with bagel or pita chips.