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Receta Dill Crab Dip With Artichokes
by Global Cookbook

Dill Crab Dip With Artichokes
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Ingredientes

  • 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)

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Makes about 1-1/2 c. (24, 1-Tbsp. servings).
  5. Make-Ahead Tip: Up to 24 hrs ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.