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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I make a crab dip based on one by Pet-R-Us I took it along to a 'zaar (we were members of Recipezaar when we met many years ago) BBQ yesterday where I was encouraged by the others to post my version. We catch, pick and freeze our own crab meat, so I just grab a packet or two out-I think I usually aim to use around a cup, but it's OK if it's a bit more. I actually squeeze each artichoke as dry as I can, or the liquid spoils the dish. I like to serve this on crusty fresh sour dough baguette slices, but you can use chips, crackers or vegetable crudites if you prefer! Ingredients:
1 cup crabmeat |
250 g low-fat cream cheese |
1 cup low-fat sour cream |
1/2 cup low-fat mayonnaise |
1 cup parmesan cheese (1 cup grated) |
1 (400 g) can artichoke hearts in brine, very well drained and chopped |
2 teaspoons worcestershire sauce |
1/4 teaspoon tabasco sauce |
2 green onions, finely sliced |
2 teaspoons lemon juice |
1 garlic clove, crushed |
salt and pepper |
parmesan cheese, extra |
1/2 cup panko breadcrumbs |
Directions:
1. Grease an oven proof dish (about 6 cup capacity) and preheat oven to 180c or moderate temperature.
2. Mix together all ingredients apart from panko crumbs and extra parmesan.
3. Pour into baking dish, sprinkle the top with panko and extra parmesan, then bak in the oven about 30 minutes or until bubbling, and golden.
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