Hot Crab and Artichoke Dip

Name: Hot Crab and Artichoke Dip
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained, chopped (in water); 1 teaspoons celery salt; 227 grams crabmeat, drained; 59 milliliters green onion, thinly sliced; 1 Tbsp jalapeno chile, finely choppped; 2 teaspoons lemon juice; 177 milliliters mayonnaise; 2 teaspoons olive oil; 79 milliliters parmesan cheese, grated; 1 mediums red bell pepper, chopped; 8 servings salt and pepper; 1 Tbsp worcestershire sauce

Hot Crab and Artichoke Dip is a gluten free and pescatarian hor d'oeuvre. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 22g of fat, and a total of 250 calories. This recipe serves 8. The Super Bowl will be even more special with this recipe. If you have artichoke hearts, jalapeno chile, crabmeat, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes.

Ingredients

Servings:

397grams

artichoke hearts, drained, chopped (in water)1teaspoons

celery salt 227grams

crabmeat, drained 59milliliters

green onion, thinly sliced 1Tbsp

jalapeno chile, finely choppped 2teaspoons

lemon juice 177milliliters

mayonnaise 2teaspoons

olive oil 79milliliters

parmesan cheese, grated 1mediums

red bell pepper, chopped 8servings

salt and pepper 1Tbsp

worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.