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Course: hors d'oeuvre
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Makes 8 servings
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  • 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


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.

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Nutritional Information

Nutrients per serving

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