← 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

mexican-everyday Mexican Everyday
by Rick Bayless
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
american-masala American Masala
by Suvir Saran
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
flavor Flavor
by Rocco DiSpirito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
food-to-live-by Food to Live By
by Myra Goodman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
new-american-table New American Table
by Marcus Samuelsson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
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?