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"Do vegetarians eat animal crackers?"--Unknown

Hot Crab Dip Recipe

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This recipe for Hot Crab Dip is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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