"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Artichoke Crab Dip, by Teddy Swartz, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Artichoke hearts (not marinated) 1 cup mayo 1 cup sour cream 1 tsp lemon juice salt pepper 1 cup lump crab meat grated Parmesan croutons
Combine mayo, sour cream, lemon juice, salt and pepper in a mixing bowl and stir. Add artichoke hearts and lump crab meat. Stir carefully not to break up the crab. Pour into a casserole and bake for 10 minutes until top is bubbly. Serve with croutons and Parmesan.
Homemade croutons: 1 French baguette and extra virgin olive oil. Cut baguette on a bias and place on a cookie sheet. Drizzle with olive oil. Bake 5 minutes until toasty brown.
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