Hot Artichoke Seafood Salad
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
artichoke hearts
14 oz can, drained and finely chopped |
*
|
| 2 | cups |
mayonnaise
|
|
| 2 | cups |
Parmesan cheese
freshly grated |
|
| 1 ½ | cups |
crab meat
fresh, drained and picked through |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ½ | cup |
almonds
toasted |
*
|
| 1 | x |
crackers
assorted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
artichoke hearts
14 oz can, drained and finely chopped |
*
|
| 473 | ml |
mayonnaise
|
|
| 473 | ml |
Parmesan cheese
freshly grated |
|
| 355 | ml |
crab meat
fresh, drained and picked through |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 118 | ml |
almonds
toasted |
*
|
| 1 | x |
crackers
assorted |
*
|
Directions
Preheat oven to 350℉ (180℃).
Liberally grease a 1½ quart glass baking dish .
Combine artichoke hearts, mayonnaise, cheese, crab meat, and tabasco sauce.
Mix well and spoon into the baking dish.
Top with almonds. Bake for about 15 to 20 minutes or until hot.
Serve on crackers.
