• Cooking Time:
  • Servings:
  • Preparation Time:


We had some guests over for dinner the other night and my wife wanted a good crab and artichoke dip...we never had a good one in a restaurant...so this is what I came up with.


  • 2 Tbsp. extra virgin olive oil
  • 4 Tbsp. fresh shallots, finely chopped
  • 1 14 oz. can quartered artichoke hearts, drained and coursley chopped
  • Kosher salt and fresh ground black pepper
  • 3 Tbsp. fresh lemon juice (about 1/2 a large juicy lemon)
  • 1/4 cup white wine
  • 1 cup sour cream
  • 1 lb. (2 pkgs.) cream cheese, cut into 1" chunks
  • 2 large Roma tomatoes, seeded and chopped 1/4"
  • 10 oz. fresh dungeness crab meat, picked through to remove any shell
  • 1 Tbsp. fresh lemon zest
  • 4 Tbsp. fresh basil, chopped
  • one crusty baguette, cut on bias in 1/2" slices


  • Heat olive oil in large saute pan and add the shallots.
  • Cook until just sweated.
  • Add the artichokes and season with salt and pepper.
  • Add the lemon juice and wine and bring to a boil.
  • Add the sour cream and stir to incorporate.
  • Add the cream cheese chunks and reduce heat and let the cream cheese melt slowly as you stir to incorporate.
  • Add the lemon zest, basil and tomato and stir them in and remove from heat.
  • Add the crab and fold to incorporate.
  • Puor into a 2 qt. casserole and bake at 350° until hot all the way through (about 30 minutes).
  • Serve with the sliced baguette...toasted or not...either way it is delicious!

Categories: Appetizer  Dip  Oven  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved