recipelink.com Chat Room Recipe Swap From: Nancy,.SanFran
Classic Crab and Artichoke Dip
This party favorite, adapted from a recipe from Clyde's Restaurant in Washington, D.C., will win over guests with its sheer luxury. Serve with sturdy crackers for dipping, or spread onto more fragile water crackers with a cocktail knife.
1/2 pound backfin or lump crab meat 1 tablespoon unsalted butter 1 small onion -- minced 2 packages cream cheese -- (8 ounces each) room temperature 1 teaspoon Worcestershire sauce 1 teaspoon prepared horseradish 1/2 teaspoon Old Bay seasoning or other seafood seasoning 5 dashes hot pepper sauce 1 can artichoke hearts -- (13.75 ounces) drained, chopped 1/4 cup Parmesan cheese Crackers -- for serving
Preparation time: 15 minutes Cooking time: 3 minutes Yield: 12 servings
1. Heat oven to 400 degrees. Pick over crab meat, removing shells; set aside.
2. Melt butter in large skillet over medium-low heat. Add onion; cook until golden, 3 minutes. Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely. Fold in artichoke hearts and crab meat.
3. Pour mixture into shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish. Sprinkle cheese evenly over top. Bake until bubbling and golden, 30 minutes. Serve with crackers. |