Warm Crab and Artichoke Dip with French Bread

Name: Warm Crab and Artichoke Dip with French Bread
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters sliced almonds; 227 grams baguette; 227 grams shelled cooked crab; 1 teaspoon fresh thyme leaves; 227 grams frozen artichoke hearts, thawed and chopped; 1 teaspoons kosher salt; 1 Tbsp lemon juice; 118 milliliters mayonnaise; 4 teaspoons olive oil; 1 teaspoon fresh oregano leaves; 59 milliliters grated parmesan cheese

You can never have too many Mediterranean recipes, so give Warm Crab and Artichoke Dip with French Bread a try. One portion of this dish contains about 10g of protein, 19g of fat, and a total of 284 calories. This pescatarian recipe serves 8. Only a few people really liked this hor d'oeuvre. 1 person found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have almonds, thyme leaves, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt.

Ingredients you will need

Lemon Juice

Artichoke

Mayonnaise

Parmesan

Crab

Salt

Equipment you will use

Bowl

Pour into a greased medium gratin dish.

Sprinkle with almonds and bake until browned and bubbling, about 15 minutes.

Ingredients you will need

Almonds

Equipment you will use

Oven

Score baguette 1 in. deep across loaf.

Ingredients you will need

Baguette

Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.

Ingredients you will need

Herbs

Toast

Dip

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

59milliliters

sliced almonds 227grams

baguette 227grams

shelled cooked crab 1teaspoon

fresh thyme leaves 227grams

frozen artichoke hearts, thawed and chopped 1teaspoons

kosher salt 1Tbsp

lemon juice 118milliliters

mayonnaise 4teaspoons

olive oil 1teaspoon

fresh oregano leaves 59milliliters

grated parmesan cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 Tyler Winery Santa Barbara County Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 30 dollars.