| Yield 1X: | 189.50 | oz | Allergens: | ||
| Portion: | 8 | oz | Shellfish, dairy, chili | ||
| Portions: | 23.7 | ||||
| Shelf life: | 5 days | ||||
| Date: | 8.18.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Crab, Pasteurized Lump | 3 | 6 | 9 | |||
| Artichoke hearts, rinsed and drained | 2 | 4 | 6 | |||
| Cream Cheese, natural | 3 | 6 | 9 | |||
| Mayonnaise, Best Foods | 2 | 3 | 4 | 8.00 | ||
| Scallions – green only, sliced thin (bunches) | 4.00 | 8.00 | 12.00 | |||
| Italian Parsley – 1 bu. Chopped coarsely | 3.00 | 6.00 | 9.00 | |||
| Dijon Mustard | 3.00 | 6.00 | 9.00 | |||
| Worcestershire sauce | 2.50 | 5.00 | 7.50 | |||
| Sriracha sauce | 3.00 | 6.00 | 9.00 | |||
| Parmesan cheese, grated | 1 | 6.00 | 2 | 12.00 | 4 | 2.00 |
Carefully measure and prepare all ingredients. Combine in suitable mixing bowl, and mix until smooth.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.