"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot Crab Dip Recipe

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This recipe for Hot Crab Dip, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (9 oz) package frozen artichoke hearts
1 red bell pepper, finely chopped
3 tbsp unsalted butter
2 tbsp all purpose flour
1 1/4 cups half-and-half
3 scallions, thinly sliced
2 oz (1/2 cup) finely grated parmesan cheese
1 1/2 tsp fresh lemon juice, or to taste
1 1/2 tbsp pickled jalapeno chiles, drained and minced
1/2 tsp salt
1/4 tsp celery salt
3/4 lb jumbo lump crabmeat, picked over

Directions:
Directions:
Preheat over to 375 F.

Cook artichoke hearts according to the package instructions, then drain well and finely chop. Cook bell pepper in 1 tbsp butter in a 2 to 3 qt heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture ot a bowl.

Melt remaining 2 tbsp butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapenos, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2 qt shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Dip can be prepared (but not baked) one day ahead and chilled, covered.

 

 

 

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