HOT ARTICHOKE CRAB DIP
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.
Provided by Andrew Zimmern
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
- (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
- Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
- Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
- Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
- Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.
HOT CRAB-ARTICHOKE SPREAD
Artichoke hearts, crabmeat, red pepper, green onions, mayo and Parmesan cheese are baked into a delicious hot appetizer spread.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 28 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook peppers and onions in hot oil in large skillet on medium heat until pepper are crisp-tender, stirring frequently. Remove from heat. Add remaining ingredients; mix well.
- Spoon into 1-qt. casserole sprayed with cooking spray.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
HOT CRAB AND ARTICHOKE DIP
A zesty variation of the traditional artichoke dip. Found in Dining by Design Stylish Recipes Savory Settings...Junior League of Pasadena, Inc. I haven't made it yet but my neighbor did for a luncheon...I thought it was good for a nice change. Serve with assorted crackers and /or warm baguette slices.
Provided by mama smurf
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Warm the oil in a medium nonstick skillet over medium-high heat. Add the bell pepper. Saute for 3-4 minutes or until light brown. Remove to a large bowl.
- Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt. Mix in the crab. Season with the salt and pepper.
- Put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side.
- Bake for 30 minutes or until the top is light golden brown and bubbly. Serve with the crackers and baguette slices.
HOT CRAB & ARTICHOKE DIP
The addition of crabmeat makes this artichoke spread a little more special than most. The recipe proves that great-tasting dishes don't have to take a lot of time to prepare!-Emily Almaguer, x
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese., Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread.
Nutrition Facts :
HOT ARTICHOKE AND CRAB DIP
My friend had made this recipe. Very tasty! Serve warm with baguette slices.
Provided by bernett5
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
- Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g
HOT CRAB, ARTICHOKE, AND JALAPENO SPREAD
This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye.
Provided by cookiedog
Categories Spreads
Time 2h15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- In a nonstick skillet, heat canola oil over medium heat.
- Add jalapeño and red pepper; saute for 5 minutes or until tender.
- Combine sauteed peppers with remaining ingredients in a medium bowl.
- Mix well and spoon into prepared slow cooker.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
- Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.
Nutrition Facts : Calories 479.4, Fat 30.8, SaturatedFat 5.5, Cholesterol 51.5, Sodium 1323.2, Carbohydrate 36.5, Fiber 8, Sugar 6.8, Protein 19.1
HOT CRAB & ARTICHOKE DIP
A quick, easy & tasty appetizer for your next dinner party or with cocktails. Serve with sliced baguette, crackers or veggies.
Provided by CountryLady
Categories Crab
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine softened cream cheese with other ingredients in an ovenproof casserole dish.
- Heat at 350°F for 15 minutes or until hot and bubbly.
- (OR heat in microwave for 2- 3 minutes)
- Remove from oven and stir.
HOT CRAB AND ARTICHOKE DIP
Categories Condiment/Spread Dairy Shellfish Vegetable Bake Cocktail Party Buffet Parmesan Crab Artichoke Bell Pepper Winter Jalapeño Gourmet
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 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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