HOT ARTICHOKE CRAB DIP
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.
Provided by Andrew Zimmern
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
- (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
- Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
- Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
- Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
- Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.
CRAB AND ARTICHOKE DIP
This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately.
HOT ARTICHOKE AND CRAB DIP
My friend had made this recipe. Very tasty! Serve warm with baguette slices.
Provided by bernett5
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
- Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g
CRAB-ARTICHOKE DIP
Good for parties? Yes! Fun for tailgates? Totally! Perfect for game night? You know it! In fact, we'd be hard-pressed to come up with an occasion where this yummy dip wouldn't be a welcome addition.
Provided by Nicole Darty
Categories Vegetable Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- 1. Cream the Parmesan and cream cheese with a mixer. Add artichokes, mayo, dill and garlic and mix well. Add green onions and lump crab mix just until well blended.
- 2. Bake @ 350 degrees for 40 minutes.
HOT CRAB DIP
A longtime party favorite, this dip contains a number of assertive seasonings that balance the richness of the cheeses and the crab. The recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley.
- Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with toast points.
CRAB ARTICHOKE DIP
Make and share this Crab Artichoke Dip recipe from Food.com.
Provided by MomB4202
Categories Crab
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- Preheat oven to 350*.
- Melt butter. Stir in onion, garlic and parsley.
- Cook till onion is tender.
- Add cream cheese and keep on low heat until creamy.
- Add other ingredients, except crab, and mix well.
- Pour into large oven proof serving dish and fold in crab meat.
- Bake until bubbly and hot.
Nutrition Facts : Calories 275.2, Fat 21.5, SaturatedFat 9.8, Cholesterol 60.4, Sodium 639.4, Carbohydrate 11.1, Fiber 3.4, Sugar 2.6, Protein 10.9
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- Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray. Microwave cream cheese in a large microwavable bowl on HIGH until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and 2/3 cup of the Parmesan. Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 1/2 tablespoons).
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