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Zesty Crab-And-Artichoke Dip
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
1 grossgreen pepper chopped
2 Dose(14 ounces each) artichoke hearts; drained and finely chopped
1 TasseFat-free mayonnaise
1 TasseFat-free plain yogurt
2/3 Tasseparmesan grated
1/2 Tassescallions thinly sliced
1/2 TasseBottled roasted sweet red peppers; drained and chopped
5 Teelöffellemon juice
4 TeelöffelWorcestershire Sauce
1 EsslöffelSeeded and finely chopped pickled jalapeno peppers; (wear plastic gloves when handling)
1/4 TeelöffelCelery seeds
1 x ca. 450 gLump crabmeat; picked over and flaked
1/4 TasseSliced almonds; (optional)
die Zubereitung:

Coat a small skillet with nonstick spray. Add the green peppers. Cook and stir over medium heat for 3 minutes, or until tender; let cool at room temperature. Preheat the oven to 375 degrees. Coat an 8-by-8- inch baking pan with nonstick spray. In a large bowl, combine the cooked peppers, artichoke hearts, mayonnaise, yogurt, Parmesan, scallions, red peppers, lemon juice, Worcestershire sauce, jalapeno peppers and celery seeds. Gently stir in the crabmeat. Spoon into the prepared baking pan. Sprinkle with the almonds (if using). Bake for 30 to 35 minutes, or until golden and bubbly.

Makes 22 servings (1/4 cup each).

Test Kitchen Tip: If you don't have fresh crab,

substitute 2 cans (6 ounces each) crabmeat, drained and flaked, or 12 ounces surimi (imitation crabmeat), chopped. If halving the recipe, bake it in an 8-inch round cake pan for about 25 minutes.

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