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.