• Hot Crab & Artichoke Dip


Easy Party Dip

By Andrew Zimmern

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

Hot Crab & Artichoke Dip

Total: 35 minutes


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


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

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

Photographs by Madeleine Hill. 

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