Crab and Artichoke Dip

Crab and Artichoke Dip

  • 1 can Artichoke Hearts or quarters
  • 1/3 pound Lump Crabmeat
  • 1/3 pound Backfin Crabmeat
  • 1/3 pound Shredded Cheddar Cheese
  • 1 1/3 cups Mayonnaise
  • 2 tsp Dijon mustard
  • 1 1/3 tsp Worcestershire Sauce
  • Dash Cayenne Pepper
  • 4 tsp Lemon juice
  • 2/3 cups chopped fresh Parsley

Pre-heat oven to 425° F. Strain artichoke hearts, squeezing out all excess water. Chop artichokes and place in a large mixing bowl. Pick through crabmeat for any shells. Add cleaned crabmeat to the artichokes. Add all other ingredients and blend well. Pour into a casserole dish and bake until hot and bubbly throughout. Serve with toast or crackers.

Makes: 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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