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Crab and Artichoke Dip

Name: Warm Crab and Artichoke Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb. can Culinary Reserve Lump crab meat; 1 cup Monterey Jack cheese, shredded; 1.5 cups Grated parmesan, to top when baking; 0.5 cup Sour cream; 0.5 cup Mayonnaise; 1 tablespoon Fresh garlic, chopped; 0.5 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; 0.5 tsp. Sea Salt

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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!

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Lump Crab Meat

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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

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

Crab and Artichoke Dip