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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Crabmeat is a deliciously different addition to a standard appetizer spread. Dijon mustard and hot pepper sauce provide a bit of zip. Ingredients:
1/4 cup vegetable oil |
4 teaspoons dijon mustard |
3 teaspoons red wine vinegar |
1 teaspoon white vinegar |
1 garlic clove, minced |
1/4 teaspoon dried basil |
1/8 teaspoon onion powder |
1 drop hot pepper sauce |
dash salt and pepper |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
2 green onions, chopped |
toasted french bread slices |
Directions:
1. In a jar with a tight-fitting lid, combine the oil, mustard, vinegars, garlic, basil, onion powder, hot pepper sauce, salt and pepper; shake well.
2. In a large bowl, combine the artichokes, crab and onions. Add dressing; toss to coat. Refrigerate until serving. Serve with French bread. Yield: 2-1/4 cups.
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