Hot Artichokecrab Dip Recipes

HOT ARTICHOKE-CRAB DIP

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well.
• Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.
• Bake 10 to 12 minutes, until dip is hot and cheese is golden.
• Serve dip with pita wedges and vegetables on the side (or crackers!).
• In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

HOT ARTICHOKE CRAB DIP

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 ARTICHOKE/CRAB DIP

Steps:

• Preheat oven to 350°.
• Drain artichokes & crab meat ( I just open the can, leave on the lid & pour the water out).
• Pour artichokes into small casserole dish & chop until pieces are shredded.
• Add mayonnaise & stir.
• Add parmesan, crab meat & jalapenos or green chiles, then stir altogether.
• Sprinkle ½ paprika on top evenly.
• Bake for 10 minute then carefully stir & sprinkle remaining paprika on top.
• Cut of top of boule bread bowl w/ a knife.
• Point serated knife downward & push down to cut round circle out. (Be careful not to cut all the way through.) Chop center piece into bite size pieces
• Place baguette on cutting board & cut 1/4 inch slices.
• Remove casserole dish & place on oven to cool slightly.
• Increase oven temperature to broil.
• Place baguette slices on cookie sheet & bake for 1 minute or until golden brown.
• Allow baguettes to cool for 1 minute
• Place boule bowl on round serving dish, then layer toasted baguettes or Triscuits evenly around bread bowl.
• Spoon hot dip into boule bowl then serve.
• (I place a small appetizer spreader or spoon for serving as dip is still hot. I serve center cut of bread bowl when restocking baguettes or Triscuits).

HOT ARTICHOKE AND CRAB DIP

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.

HOT CRAB & ARTICHOKE DIP

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.

HOT CRAB AND ARTICHOKE DIP

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.

CRAB AND ARTICHOKE DIP

Steps:

• Mix all ingredients together in a large bowl.
• Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
• Serve with pita wedges or French bread or crudites.

ARTICHOKE CRAB DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
• Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.