Hot Crab Dip Appetizer


  • 3/4 cup Florida Orange Juice
  • Nonstick spray coating
  • 1 cup chopped fresh mushrooms
  • 1 14-ounce can artichoke hearts, well-drained and chopped
  • 2/3 cup fat-free mayonnaise dressing
  • 1/3 cup sliced green onions
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup diced pimiento
  • 1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed


1. Spray an unheated medium saucepan with nonstick coating. Heat over medium- high heat. Add mushrooms; cook and stir until tender. Remove from heat. Add Florida Orange Juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.

2. Gently fold in crabmeat. Transfer to a 1-quart casserole dish.

3. Bake, uncovered, at 400 degrees for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetable dippers or assorted crackers.

Serving Size: Makes 3 1/2 cups