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Melted Crab dip with herbs sprinkled on top in a dish and pita bread on the side

Warm Crab and Artichoke Dip

Chef Andrew Wilkinson
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2


  • 1 lb. can Culinary Reserve Lump crab meat
  • 16 oz. Cream cheese
  • 8 oz. Artichoke Hearts chopped and drained
  • 2 each Egg
  • 1 tsp. Fresh minced Garlic
  • 1 tsp. Fresh Thyme
  • 1 tbsp. Chopped Chive
  • 1 tsp. Baking Powder
  • 1 tsp. Fresh cracked Black Pepper
  • ½ tsp.. Sea Salt


  • Combine all ingredients, except the crab, in a bowl and mix until smooth.
  • Gently fold in crab and mix well.
  • Transfer mix to an ovenproof serving dish and bake at 350°F for 25-30 minutes.
  • Serve with crusty bread and crackers.