Hot Crab and Artichoke Dip

Hot Crab and Artichoke Dip
Photo by Lisa Hubbard

Ingredients

  • 1 ¼ cups half-and-half
  • 1 ½ tablespoons pickled jalapeño chiles
  • 2 ounces finely grated parmesan
  • ¾ pound jumbo lump crabmeat, deveined
  • 3 scallions
  • 1 red bell pepper
  • ¼ teaspoon celery salt
  • + 5 more ingredients
    • 1 9-ounce package frozen artichoke hearts
    • 1 ½ teaspoons fresh lemon juice
    • 3 tablespoons unsalted butter
    • ½ teaspoon salt
    • 2 tablespoons all-purpose flour

Preheat oven to 375°F. Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and trans...

View full recipe at Epicurious

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