CRAB AND ARTICHOKE SANDWICHES
Make and share this Crab and Artichoke Sandwiches recipe from Food.com.
Provided by bayousong
Categories Spreads
Time 12m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pick through crab for shell.
- Split muffins, place on a cookie sheet and toast lightly.
- Drain and chop artichoke hearts.
- Blend artichoke hearts with mayonnaise and Parmesan.
- Spread on muffin halves and place cooked crab meat on top.
- Sprinkle each with cheddar cheese.
- Broil until cheese melts and serve.
Nutrition Facts : Calories 604.4, Fat 32.2, SaturatedFat 13.3, Cholesterol 109.1, Sodium 1452.2, Carbohydrate 43.6, Fiber 5.6, Sugar 5.5, Protein 36.7
CRABMEAT AND ARTICHOKE HEARTS SANDWICH
Make and share this Crabmeat and Artichoke Hearts Sandwich recipe from Food.com.
Provided by Poutine
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 400.
- In a bowl combine first 5 ingredients.
- Season with salt and black pepper.
- Mound on top of muffins.
- Arrange on baking sheet.
- Bake for 10 minutes or until puffy and golden.
Nutrition Facts : Calories 409.3, Fat 16.4, SaturatedFat 4.9, Cholesterol 33.6, Sodium 1402.8, Carbohydrate 46.7, Fiber 5.8, Sugar 4.9, Protein 21
ARTICHOKE HEARTS STUFFED WITH CRAB SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 18 to 24 hors d'oeuvres size servings
Number Of Ingredients 12
Steps:
- In a large bowl mix together a dressing of mayonnaise, chives, crab boil seasoning, hot red pepper sauce, red onions, lemon juice, mustard, salt and pepper.
- Place crabmeat in another bowl and pour on enough dressing to coat. Toss crabmeat very lightly - try not to break the crabmeat into small pieces. Let sit in refrigerator.
- Scoop a small indentation in the top of each artichoke heart to serve as the vessel for the salad. Spoon some salad into each artichoke heart, top with a piece of avocado, and sprinkle with some of the chopped parsley.
CRAB AND ARTICHOKE TARTS
This is a quickly prepared, savory appetizer or hors d'oeuvre.
Provided by Zannie
Categories Appetizers and Snacks Pastries
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
- Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
- Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g
ARTICHOKE AND CRABMEAT TRIANGLES
This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture.
Provided by Barbara Gilhuly
Categories Appetizers and Snacks Seafood Crab
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
- Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
- Bake for 12 minutes, or until golden brown. Serve hot.
Nutrition Facts : Calories 840.7 calories, Carbohydrate 52.9 g, Cholesterol 138.3 mg, Fat 51.9 g, Fiber 3.7 g, Protein 41.3 g, SaturatedFat 10.3 g, Sodium 1862 mg, Sugar 1.3 g
ARTICHOKE-CRAB SPREAD
Artichoke, crabmeat and cheese blend into a savory spread served with bread slices.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 48
Number Of Ingredients 7
Steps:
- Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray.
- Place all ingredients except bread in cooker.
- Cover and cook on low heat setting 1 to 1 1/4 hours (or high heat setting 30 to 45 minutes) or until cream cheese is melted. Stir until cheese is smooth.
- Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.
- Serve with bread slices. Spread will hold up to 3 hours.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 80 mg
HOT CRAB-ARTICHOKE DIP
Betty Crocker's Heart Healthy Cookbook shares a recipe! Delicious baked crab and artichoke dip - perfect for a hot snack that's made using Old El Paso® green chilies.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Spray 1-quart casserole with cooking spray. Mix yogurt, mayonnaise, cheese and garlic in medium bowl. Stir in crabmeat, artichoke hearts and chilies. Spoon into casserole.
- Bake uncovered about 25 minutes or until golden brown and bubbly. Sprinkle with paprika before serving. Serve with crackers.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 5 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 1 g, TransFat 0 g
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