Hot Crab and Artichoke Dip

Name: Hot Crab and Artichoke Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons celery salt; 2 Tbsps all-purpose flour; 255 grams package frozen artichoke hearts; 296 milliliters half-and-half; 2 Tbsps minced drained pickled jalapeño chiles; 2 teaspoons fresh lemon juice, or to taste; 340 grams lump crabmeat, picked over; 118 milliliters ounces finely grated parmesan; 8 servings Accompaniment: benne seed pita toasts; 1 red bell pepper, finely chopped; 1 teaspoons salt; 3 scallions, thinly sliced; 3 Tbsps unsalted butter

Hot Crab and Artichoke Dip requires roughly 45 minutes from start to finish. This recipe makes 8 servings with 350 calories, 17g of protein, and 14g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a rather cheap hor d'oeuvre. It is perfect for The Super Bowl. If you have parmesan, accompaniment: benne seed pita toasts, flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Artichoke Hearts

Bell Pepper

Artichoke

Butter

Equipment you will use

Sauce Pan

Bowl

Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Equipment you will use

Whisk

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab.

Ingredients you will need

Celery Salt

Lemon Juice

Artichoke

Green Onions

Parmesan

Crab

Salt

Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Ingredients you will need

Parmesan

Equipment you will use

Baking Pan

Bake dip in middle of oven until bubbling, 20 to 25 minutes.

Ingredients you will need

Dip

Equipment you will use

Oven

Serve warm.

Dip can be prepared (but not baked) 1 day ahead and chilled, covered.

Ingredients you will need

Dip

Equipment

Ingredients

Servings:

0teaspoons

celery salt 2Tbsps

all-purpose flour 255grams

package frozen artichoke hearts 296milliliters

half-and-half 2Tbsps

minced drained pickled jalapeño chiles 2teaspoons

fresh lemon juice, or to taste 340grams

lump crabmeat, picked over 118milliliters

ounces finely grated parmesan 8servings

Accompaniment: benne seed pita toasts 1

red bell pepper, finely chopped 1teaspoons

salt 3

scallions, thinly sliced 3Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.