Crab and Artichoke Spread with Buckwheat Chips
The dish Crab and Artichoke Spread with Buckwheat Chips is a flavorful appetizer that combines the rich taste of crab with the earthy flavor of artichokes. The spread is typically made by mixing fresh or canned crab meat with chopped artichokes, cream cheese, mayonnaise, and various seasonings such as garlic, lemon juice, and herbs. This mixture is then baked until golden and bubbly. It is served alongside crispy buckwheat chips, which add a crunchy texture and nutty flavor, making them a perfect complement to the creamy spread. This dish is ideal for gatherings and can be enjoyed warm or at room temperature.
Ingredients
- 1 can crab meat 4.2 ounces drained
- 1 lemon
- 8 sprigs chives
- 7 ounces cooked artichoke hearts
- 4 buckwheat galettes
- 1 small jar seaweed tartare available in organic stores
- 1 tablespoon grated Parmesan
- 2.8 ounces cream cheese
- 1/2 teaspoon mild chili powder
- White pepper
Instructions
- Blend the cooked artichoke hearts with the cream cheese, Parmesan, and lemon juice until smooth.
- Add the chili powder, white pepper, chopped chives, and crab meat. Mix well.
- Lightly spread the buckwheat galettes with seaweed tartare.
- Cut the galettes into triangles.
- Place the triangles on a baking sheet and bake in the oven at 350°F (180°C) for 10-12 minutes until crispy.
- Serve the fresh crab and artichoke spread with the warm or cooled buckwheat chips. Enjoy with a glass of chilled Fiefs Vendéens wine.
Notes
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