Ingredients for Artichoke Crab Bake
- 1 lb lump crab meat
- 1 cup shredded reduced-fat Swiss cheese
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 cup fat-free mayonnaise
- 1 tablespoon lemon juice
- 1 (14 ounce) can artichoke hearts, drained
- non-stick cooking spray
- fresh thyme sprigs
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How to Make Artichoke Crab Bake
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine 1 lb lump crab meat, 1 cup shredded reduced-fat Swiss cheese, 1/2 cup chopped green bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup fat-free mayonnaise and 1 tablespoon lemon juice.
- Pour the mayonnaise mixture over the crab mixture and gently toss to combine.
- Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
- Arrange one (14 ounce) can of drained artichoke hearts on the bottom of the baking dish.
- Pour the crab mixture evenly over the artichoke hearts.
- Cover the baking dish with foil and bake for 35 minutes, or until heated through and bubbly. Remove foil during the last 5 minutes to allow the top to brown slightly.
- Garnish with fresh thyme sprigs before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
13g
Fat
29g
Carbs
6g
