Crab and Artichoke Spread with Buckwheat Chips
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
Crab and Artichoke Spread with Buckwheat Chips
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Buckwheat Chips
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