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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I was able to get this from the chef at a now-defunct restaurant in Pittsburgh. Not only did they serve this with corn chips for an appetizer, it also showed up stuffed into croissants and baked open-face then garnished with bacon, avocado and tomato as a sandwich. Read more . This is fantastic! Ingredients:
1/2 large green peppers, finely chopped |
1/3 pound artichoke hearts, drained, chopped |
1/4 cup green onions, sliced thin |
1/4 cup roasted red peppers, finely diced |
1/8 cup jalapeno peppers, fresh, chopped finely |
1/2 pound crab claw meat, picked clean |
1 cup mayonnaise |
1/2 cup parmesan cheese, grated |
1/4 tablespoon lemon juice, fresh |
1/4 tablespoon worcestershire sauce |
1/8 tablespoon celery salt |
1/8 cup sliced almonds, toasted |
Directions:
1. Saute green pepper in a little butter; combine with artichoke hearts, mayo, green onions, red pepper, parmesan, lemon juice, worcestershire sauce, jalapenos, celery salt and blend until well combined. Fold in crabmeat and pour into buttered au gratin dish. Top with almonds. Bake at 400 until nicely browned and bubbly.
2. NOTE: The measures may sound a little odd - that is because it had to be scaled down from a recipe for 72 that called for 3 pounds of crab! Don't worry about being exact, the recipe is very forgiving.
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