↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
3 large globe artichokes
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
1 heaping tablespoon fresh flat-leaf parsley, finely minced
Kosher salt and freshly ground black pepper
1 cup fresh lump crab meat, picked over
3/4 cup grated parmesan
Croutons, for serving, recipe below
Directions
Fill a large pot with water and bring to a boil.
Meanwhile, trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Remove the outer leaves and scoop out the middle. Peel the rough outside off the stem. Place the hearts in the water and cook, simmering until tender, about an hour.
Drain the artichoke hearts and set aside until they are cool enough to handle.
Preheat oven to 400 degrees F.
Combine mayonnaise, sour cream, lemon, parsley, salt and pepper in the bowl of a food processor. Add the cooked artichoke hearts and blitz to combine. Blend until you have a thick artichoke puree.
Turn mixture out into a large bowl and stir in lump crabmeat and 1/2 cup parmesan cheese. Stir well and season with more salt and pepper, if necessary.
Pour into an oven proof dish (a large ramekin works well). Top with remaining parmesan cheese. Bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with croutons.
Serves 8-10.
view more member recipes
Artichoke Crab Dip
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
3 large globe artichokes
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
1 heaping tablespoon fresh flat-leaf parsley, finely minced
Kosher salt and freshly ground black pepper
1 cup fresh lump crab meat, picked over
3/4 cup grated parmesan
Croutons, for serving, recipe below
Directions
Fill a large pot with water and bring to a boil.
Meanwhile, trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Remove the outer leaves and scoop out the middle. Peel the rough outside off the stem. Place the hearts in the water and cook, simmering until tender, about an hour.
Drain the artichoke hearts and set aside until they are cool enough to handle.
Preheat oven to 400 degrees F.
Combine mayonnaise, sour cream, lemon, parsley, salt and pepper in the bowl of a food processor. Add the cooked artichoke hearts and blitz to combine. Blend until you have a thick artichoke puree.
Turn mixture out into a large bowl and stir in lump crabmeat and 1/2 cup parmesan cheese. Stir well and season with more salt and pepper, if necessary.
Pour into an oven proof dish (a large ramekin works well). Top with remaining parmesan cheese. Bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with croutons.
Serves 8-10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hot Crab And Artichoke Dip
by sgre52160
1 (8-ounce) tub lump crabmeat 1 (14-ounce) can artichoke hearts in water, drained and coarsely chopped 1/2 cup diced red bell pepper 1 (8-ounce) package Neufchatel cheese 1/2 cup light mayonna
by sgre52160
1 (8-ounce) tub lump crabmeat 1 (14-ounce) can artichoke hearts in water, drained and coarsely chopped 1/2 cup diced red bell pepper 1 (8-ounce) package Neufchatel cheese 1/2 cup light mayonna
Hot Artichoke Crab Dip
by sgre52160
1/2 cup dry white wine 4 oz cream cheese, softened 16 oz can water-packed artichoke hearts, drained and chopped finely 1 cup mayonnaise 1 egg 1 lb crab meat 2 oz blue cheese SLiced black oliv
by sgre52160
1/2 cup dry white wine 4 oz cream cheese, softened 16 oz can water-packed artichoke hearts, drained and chopped finely 1 cup mayonnaise 1 egg 1 lb crab meat 2 oz blue cheese SLiced black oliv
Hot Crab Artichoke Dip
by sgre52160
1 red bell pepper, chopped 3 green onions, sliced 2 tsp olive oil 1 (8 oz) pkg cream cheese, softened 1/2 cup sour cream 2 tbsp mayonnaise 1 tbsp lemon juice 1 1/4 tsp Worcestershire sauce 1
by sgre52160
1 red bell pepper, chopped 3 green onions, sliced 2 tsp olive oil 1 (8 oz) pkg cream cheese, softened 1/2 cup sour cream 2 tbsp mayonnaise 1 tbsp lemon juice 1 1/4 tsp Worcestershire sauce 1
Hot Artichoke Crab Dip Iii
by sgre52160
Nonstick spray coating 1 cup chopped fresh mushrooms 3/4 cup orange juice 1 14 oz can artichoke hearts, well-drained and chopped 2/3 cup mayonnaise dressing 1/3 cup sliced green onions
by sgre52160
Nonstick spray coating 1 cup chopped fresh mushrooms 3/4 cup orange juice 1 14 oz can artichoke hearts, well-drained and chopped 2/3 cup mayonnaise dressing 1/3 cup sliced green onions
Crab And Artichoke Dip Iii
by sgre52160
1 pkg dry leek soup mix 1 1/2 cups sour cream 1 tbsp lemon juice 1/8 tsp hot pepper sauce 1 (6 oz) pkg frozen crabmeat, thawed and drained 1 (14 oz) can artichoke hearts, drained and chopped 1 c
by sgre52160
1 pkg dry leek soup mix 1 1/2 cups sour cream 1 tbsp lemon juice 1/8 tsp hot pepper sauce 1 (6 oz) pkg frozen crabmeat, thawed and drained 1 (14 oz) can artichoke hearts, drained and chopped 1 c
view more member recipes
related CDKitchen recipes
Stanley & Seafort's Hot Dungeness Crab Dip
Open-Face Crab And Artichoke Melt
Spinach, Crab And Artichoke Dip
Artichoke Crab Dip
Antipasto Crab Salad
Dungeness Crab And Artichoke Dip With Crostini
Crab Artichoke Heart and Pasta Casserole
Baked Crab, Brie And Artichoke Dip
Crab Bruschetta
New Orleans Spinach Crabmeat Casserole