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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!

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




  • 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


  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.