Artichoke and Crab Cocktail

An easily assembled, delicious starter from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 8  ounces artichoke hearts, drained and diced
• 1  cup  crabmeat
• 1⁄2 cup  cream
• 1  cup mayonnaise (use a good quality, such as Hellmann's)
• 1⁄2 cup ketchup
• 1⁄2 teaspoon Worcestershire sauce
•  salt and pepper, to taste

Directions

1. Combine crab and artichoke hearts; chill.
2. Whip cream; combine remaining ingredients.
3. Adjust seasoning, chill and combine with first mixture just prior to serving.