← Back to Search Results
baking American
Hot Crab and Artichoke Dip Recipe-12182

Photo by: Romulo Yanes
Comments: 0
 

Recipe

Yield: Makes 8 servings

Ingredients

  • 1 (9-ounce) package frozen artichoke hearts
  • 1 red bell pepper, finely chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups half and half
  • 3 scallions, thinly sliced
  • 2 ounces finely grated parmesan cheese (1/2 cup)
  • 1 1/2 teaspoons fresh lemon juice, or to taste
  • 1 1/2 tablespoons minced drained pickled jalapeño chiles
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 3/4 pound jumbo lump crabmeat, picked over

Directions

Preheat oven to 375°F.

Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.

Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.

Notes

Dip can be prepared (but not baked) 1 day ahead and chilled, covered.


© 2004 Condast Publications
 

Nutritional Information

Nutrients per serving (% daily value)

188kcal (9%)
177mg (18%)
17mg (28%)
98mcg RAE (3%)
327mg
33mg
14g
1g
2g
7g
74mg (25%)
524mg (22%)
7g (34%)
12g (18%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
new-american-table New American Table
by Marcus Samuelsson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?