image description December 29, 2015

Hot Crab & Artichoke Dip

Hot Crab & Artichoke Dip

Ingredient List Print Recipe

  • 8 ounces lump crabmeat
  • 14 ounce can artichokes hearts packed in water, drained and coarsely chopped
  • 2/3 cup mayonnaise
  • 1 cup freshly grated Parmegiano reggiano
  • 3 tablespoons minced parsley
  • 3 cloves of garlic, minced
  • 2 tablespoons madeira
  • Salt and white pepper
  • Dash of paprika
  • Several pinches of cayenne

Easy Party Dip

By Andrew Zimmern

Elevate the typical artichoke dip with a healthy dose of crab. You’ll thank me for it.



Preheat oven to 375 degrees.

In a mixing bowl, combine crab, artichoke hearts, mayo, parmesan, parsley, garlic and madeira with a fork. It should be thoroughly mixed but lumpy. Season with salt and white pepper to taste.

Put mixture in a flat casserole dish large enough so that the mixture is no deeper than an 2 inches or so. Top with paprika and cayenne.

Bake uncovered for 20 minutes until bubbly. Serve with toasted, sliced bread.


Crab & Artichoke Dip


Photographs by Madeleine Hill. 


Like this recipe? You may also enjoy: 

Crab Rolls with Thai Chile Sauce
Greek Potato Dip
Baltimore-Style Crab Cakes




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Recipe Name
Hot Crab & Artichoke Dip

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