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

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.
 

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
a-new-way-to-cook A New Way to Cook
by Sally Schneider
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?