Hot Dungeness Crab Appetizer (5.5 Points)

Recipe Ingredients

2 cups	474ml	Thawed frozen artichoke hearts - rinsed and drained
1 cup	62g / 2.2oz	Onions - chopped
8 oz	227g	Cooked Dungeness crabmeat (about 1 cup) - rinsed
3/4 cup	109g / 3.8oz	Part-skim rocotta cheese
1/2 cup	118ml	Evaporated skimmed milk
1/2 cup	118ml	Non-fat mayonnaise*
1 1/2 oz	42g	Parmesan cheese - grated
		Italian parsley - minced, for garnish

Recipe Instructions

Preheat oven to 350 degrees F. Spray four 1-cup ramekins or an 8 x 8 inch

baking dish with nonstick cooking spray.

In medium bowl, combine artichoke hearts, onion, crabmeat, ricotta, milk

and

mayonnaise; mix well. Divide between prepared ramekins (or place in

prepared

baking dish) and sprinkle evenly with Parmesan cheese. Bake, uncovered,

until bubbling and lightly browned, 20-25 minutes. Garnish with parsley

and

serve immediately.

~Kris Swanson-Schones of Prior Lake, Minnesota, wanted to duplicate her

favorite appetizer at Kincaid's in Saint Paul. Writes Kris, "It's

wonderful...and I can make a meal of it alone with bread."

Serving (about 1 cup) provides: 1/4 M, 1 1/2 V, 2 1/4 P, 20 C.

Per serving: 264 cal, 26g pro, 20g car, 9g fat (5g sat), 702mg sod, 81mg

chol, 4g fib.

*Choose brands containing 10 calories per tablespoon.

MC Formatted by Donna ([email protected])

Source:
Kincaid's Steak Chop and Fish House, Bloomington, Mn

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