Appetizers:

Artichoke Crab Dip

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Ingredients

1 cup mayonnaise
1 cup grated Parmesan cheese
1/3 cup minced green onion
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon coarsely ground black pepper
14-ounce can artichoke hearts well drained, finely chopped
1/2 pound imitation crab meat, chopped
2 tablespoons roasted red peppers
1/4 cup plain dry breadcrumbs
1/4 cup finely chopped almonds
1 tablespoon melted butter

Instructions

Preheat oven to 400 degrees. Spray or butter a 1 quart baking dish. In large bowl, blend mayonnaise, Parmesan cheese, green onion, lemon peel, lemon juice and black pepper. Stir in artichoke hearts, crab meat and roasted pepper. Place in baking dish. In separate bowl mix breadcrumbs, almonds and melted butter; sprinkle evenly over crab mixture. Bake 20 minutes or until top is golden brown and mixture is bubbly. Serve with thinly sliced French bread or crackers.

Jane Franks, Rock Island