Ingredient List Print Recipe
- 8 ounces lump crabmeat
- 2/3 cup mayonnaise
- 2 tablespoons madeira
- 1/2 teaspoon paprika
- Pinch of cayenne
- White pepper
- 1 tablespoon garlic, minced
- 3 tablespoons parsley, minced
- 1 cup freshly grated Parmigiano Reggiano
- 14 ounce can artichokes hearts packed in water, drained and coarsely chopped
- Sliced bread, buttered and toasted, to serve
Artichoke & Crab Dip
Elevate the typical artichoke dip with a healthy dose of crab. You’ll thank me for it.
Preheat the oven to 525 degrees F.
In a mixing bowl, combine crab, mayonnaise, madeira, salt, paprika, cayenne, white pepper, garlic, parsley (reserve a teaspoon of the parsley to garnish the dip), cheese and artichoke hearts. Gently mix together until fully incorporated.
Put crab mixture in a flat casserole dish. Top with an extra pinch of paprika, parsley, salt and a sprinkle of parmesan.
Place the dip in the upper third of the oven, then lower the heat to 400 degrees F.
Bake uncovered for 20 minutes, until bubbly and slightly brown on top. Serve warm with toast.
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