Crab Artichoke Bake Recipe
Ingredients
| Crab meat - 2 cans (7 1/2-ounce each), drained, flaked and cartilage removed | ||
| Processed cheese | 4 Ounce, cubed | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), finely chopped | |
| Salt | 1 Teaspoon | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Artichokes | 5 | |
Directions
GETTING READY
1) Preheat the oven to 375°F.
2) Discard the small center artichoke leaves and scoop out the choke to make a cup.
MAKING
3) In a large bowl, toss the crab meat, cheese, green pepper, onion and salt together.
4) In a small bowl, blend the mayonnaise with lemon juice and toss with the crab mixture.
5) Spoon the crab salad into the artichokes and place in 12x7 1/2x2-inch baking dish.
6) Surround with 1/4 inch deep hot water, cover and bake in the preheated oven for 35 minutes.
SERVING
7) Serve the Crab Artichoke Bake immediately on a platter.
1) Preheat the oven to 375°F.
2) Discard the small center artichoke leaves and scoop out the choke to make a cup.
MAKING
3) In a large bowl, toss the crab meat, cheese, green pepper, onion and salt together.
4) In a small bowl, blend the mayonnaise with lemon juice and toss with the crab mixture.
5) Spoon the crab salad into the artichokes and place in 12x7 1/2x2-inch baking dish.
6) Surround with 1/4 inch deep hot water, cover and bake in the preheated oven for 35 minutes.
SERVING
7) Serve the Crab Artichoke Bake immediately on a platter.
Chef
