Recipe(tried): Crab and Artichoke Dip

Crab and Artichoke Dip

1 pound jumbo lump crabmeat
2 (8 1/2-ounce) cans artichoke hearts, drained
1/4 pound butter
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
2 tbsp garlic, minced
1/4 tsp granulated garlic
1/4 tsp nutmeg
1/2 cup flour
2 cups chicken stock
1 pint heavy whipping cream
1 ounce dry white wine
1/4 cup green onions, sliced
1/4 cup parsley, chopped
2 cups Parmesan cheese, grated
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp basil, chopped

Begin by rinsing artichokes well under cold water to remove the brine. Chop artichokes coarsely in a food processor, remove and set aside for later use.

In a 2-quart heavy-bottom saute pan melt butter over medium-high heat. Add onion, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted.

Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.

Sprinkle in flour and blend well to form a white roux, do not brown.

Add chicken stock and heavy whipping cream, one cup at a time, whisking constantly until a thick cream sauce is achieved. Reduce heat to simmer.

Add white wine and season to taste using salt and pepper. Simmer approximately 15 minutes, stirring occasionally to keep from scorching. The mixture should resemble a thick cream sauce. Should it become too thick, additional whipping cream or stock may be added to reach desired consistency.

Add green onions and parsley, then fold in lump crabmeat. Cook 5 minutes longer and remove from heat.

Fold in Parmesan cheese and adjust seasonings if necessary. Place the mixture in a chafing dish and serve with garlic croutons or crackers.