Steamed Artichoke Crab Dip

Name: Steamed Artichoke Crab Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 larges globe artichokes; 1 French baguette; 1 bunch fresh flat-leaf parsley, for garnish; 8 servings Kosher salt and freshly ground black pepper; 1 teaspoon lemon juice; 8 servings Lemon juice; 237 milliliters fresh lump crab meat, picked over; 237 milliliters mayonnaise; 8 servings Olive oil; 8 servings Extra-virgin olive oil; 8 servings Grated Parmesan; 237 milliliters sour cream

Steamed Artichoke Crab Dip is a pescatarian hor d'oeuvre. One portion of this dish contains roughly 20g of protein, 64g of fat, and a total of 740 calories. This recipe serves 8. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes approximately 45 minutes. If you have kosher salt and pepper, lump crab meat, kosher salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine.

Ingredients you will need

Salt And Pepper

Mayonnaise

Sour Cream

Lemon

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Mixing Bowl

Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary.

Ingredients you will need

Artichoke Hearts

Salt And Pepper

Lump Crabmeat

Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly.

Ingredients you will need

Dip

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Oven

Ramekin

Serve with Croutons and garnish with parsley sprigs and Parmesan.

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Croutons

Parmesan

Parsley

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). Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Artichoke

Olive Oil

Dry Seasoning Rub

Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave). When done allow to sit in the bag for 1 minute then remove and roughly chop. Set aside to cool.

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Microwave

Preheat oven to 350 degrees F.

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Oven

Cut baguette on a slight bias and lay out on a sheet tray.

Ingredients you will need

Baguette

Drizzle with olive oil and season lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bake in the oven for 5 to 7 minutes until golden brown and crispy.

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Oven

Equipment

Ingredients

Servings:

3larges

globe artichokes 1

French baguette 1bunch

fresh flat-leaf parsley, for garnish 8servings

Kosher salt and freshly ground black pepper 1teaspoon

lemon juice 8servings

Lemon juice 237milliliters

fresh lump crab meat, picked over 237milliliters

mayonnaise 8servings

Olive oil 8servings

Extra-virgin olive oil 8servings

Grated Parmesan 237milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.