Classic crab and artichoke dip |
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Prep Time: 15 Minutes Cook Time: 33 Minutes |
Ready In: 48 Minutes Servings: 12 |
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This delicious party snack was adapted from a recipe from Clyde's Restaurant in Washington, D.C. Ingredients:
1/2 lb backfin crab meat or 1/2 lb lump crabmeat |
1 tablespoon unsalted butter |
1 small onion, minced |
2 (8 ounce) packages cream cheese, room temperature |
1 teaspoon worcestershire sauce |
1 teaspoon prepared horseradish |
1/2 teaspoon old bay seasoning or 1/2 teaspoon other seafood seasoning |
5 dashes hot pepper sauce (such as tabasco) |
1 (13 3/4 ounce) can artichoke hearts, drained,chopped |
1/4 cup parmesan cheese, grated |
cracker, for serving |
Directions:
1. Heat oven to 400°.
2. Pick over crab meat, removing shells; set aside.
3. Melt butter in a large skillet over medium-low heat; add onion, cook until golden, 3 minutes.
4. Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely, fold in artichoke hearts and crab meat.
5. Pour mixture into a shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish.
6. Sprinkle cheese evenly over the top and bake until bubbling and golden, 30 minutes.
7. Serve with crackers.
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