Dill Crab Dip With Artichokes Recipe
Servings: 1
Ingredients
- You can use frzn or possibly canned crabmeat although for garnishing purposes, the frzn meat is prettiest. Crab-flavored, flaked fish (surimi) makes a less expensive and almost as tasty choice.
- 4 lrg artichokes
- 1 x lemon, halved
- 1/2 c. mayonnaise or possibly salad dressing
- 1/2 c. dairy lowfat sour cream
- 1 c. flaked, cooked crabmeat (cartilage removed)
- 1 tsp dry dillweed
- 2 tsp finely minced onion or possibly green onion
- 1/2 tsp finely shredded lime peel
- 1 tsp lime juice
- 1 dsh bottled warm pepper sauce
- 1 dsh grnd red pepper (optional)
Directions
- Rinse artichokes under cool running water. Peel off and throw away lower petals. Trim stem to one inch or possibly less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.
- Cook, covered, in a large amount of boiling salted water for 20 to 30 min or possibly till a leaf pulls out easily. Invert artichoke to drain.
- Meanwhile, in a medium bowl stir together mayonnaise or possibly salad dressing, lowfat sour cream, 2/3 c. of the flaked crabmeat, dillweed, onion, lime peel, lime juice, warm pepper sauce, and grnd red pepper, if you like; mix well. Season to taste with salt and pepper. Transfer to serving bowl and chill for 2 hrs or possibly overnight. Just before serving, sprinkle dip with reserved crabmeat. Serve with hot or possibly chilled artichokes.
- Makes about 1-1/2 c. (24, 1-Tbsp. servings).
- Make-Ahead Tip: Up to 24 hrs ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 604g | |
| Calories 1294 | |
| Calories from Fat 1043 | 81% |
| Total Fat 118.14g | 148% |
| Saturated Fat 26.63g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 1249mg | 52% |
| Potassium 1330mg | 38% |
| Total Carbs 30.99g | 8% |
| Dietary Fiber 17.8g | 59% |
| Sugars 7.28g | 5% |
| Protein 36.31g | 58% |
