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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%)
 

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