Artichoke-Topped Crab Bites Recipe: How to Make It
This recipe is my take on crab cakes that I made into finger food for a party. The artichoke mixture on top really complements the crab. —Margee Berry, White Salmon, Washington
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Ingredients
- 1 large egg, lightly beaten
- 1/2 cup panko bread crumbs
- 1/3 cup chopped green onions
- 1/3 cup finely chopped green pepper
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1 can (6 ounces) lump crabmeat, drained
- ARTICHOKE TOPPING:
- 1/2 cup marinated quartered artichoke hearts, drained
- 1/4 cup mayonnaise
- 1 tablespoon dill pickle juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Sriracha chili sauce
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