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    Crab and Artichoke Dip

    Shop Crab Meat

    This crab and artichoke dip is a classic, delicious baked crab loaded with sweet lump crab meat and plenty of creamy cheese. 

    [[ recipeID=recipe-8kvjotvur, title=Warm Crab and Artichoke Dip ]]

    To get your creative culinary juices flowing, check out this mouthwatering recipe using our Culinary Reserve Pasteurized Crab Meat!

    Shop the Recipe

    Warm Crab and Artichoke Dip

    Crab and artichoke dip is a classic, delicious baked crab loaded with sweet lump crab meat and plenty of creamy cheese. 

    Servings: 4

    Keywords: Crab

    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins

    Ingredients

    Instructions

    Ingredients

    • 1 lb. can Culinary Reserve Lump crab meat
    • 1 cup Monterey Jack cheese, shredded
    • 1 ½ cups Grated parmesan, to top when baking 
    • ½ cup Sour cream
    • ½ cup Mayonnaise
    • 1 tablespoon Fresh garlic, chopped
    • ½ Lemon, juiced
    • 14 oz. Jar of Artichoke hearts, drained and rough chopped
    • 1 teaspoon Dry mustard powder
    • 1 tablespoon Hot sauce
    • 2 teaspoons White pepper
    • ½ tsp. Sea Salt

    Instructions

    1. Mix all ingredients, except the crab meat and cheese, in a bowl by hand.
    2. When smooth, add milk if necessary to achieve a creamy consistency.
    3. Add the shredded Monterey Jack cheese and mix.
    4. Fold in the crab meat.
    5. Add to a Gratin or baking dish. Store chilled until ready to bake.
    6. Once ready to bake, top with grated parmesan cheese.
    7. Bake at 400°F until warm throughout, about 20 minutes.
    8. Serve with fresh baguette slices.