CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Meats |
|
Dip |
12 |
Servings |
INGREDIENTS
2 |
cn |
(14-oz) artichoke hearts; drained and chopped |
2 |
c |
Mayonnaise |
2 |
c |
Grated Parmesan cheese |
2 |
pk |
(6-oz) frozen crabmeat with shrimp; thawed, drained, and flaked |
1/2 |
c |
Dry seasoned bread crumbs |
INSTRUCTIONS
Combine ingredients, mixing well. Spoon into a lightly greased 1-1/2 quart
casserole. Bake at 325° for 15 to 20 minutes. Serve with crackers. Can be
assembled ahead.
If the frozen crabmeat with shrimp is hard to find, use 1 (6-oz) can
crabmeat and 1 (6-oz) can shrimp, drained.
ELLON COCKRILL (MRS. ROGERS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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