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Warm Crab and Artichoke Dip with French Bread

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 25 mins
Yield Serves 8
Keep most of the ingredients for this splurge-worthy appetizer on hand, then pick up fresh crab and bread, and put it together in 10 minutes.

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 8 ounces frozen artichoke hearts, thawed and chopped
  • 8 ounces shelled cooked crab
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 cup sliced almonds
  • 1 baguette (8 to 12 oz.)
  • 4 teaspoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves

Nutrition Information

  • calories 255
  • caloriesfromfat 37 %
  • protein 13 g
  • fat 11 g
  • satfat 1.8 g
  • carbohydrate 27 g
  • fiber 2.9 g
  • sodium 624 mg
  • cholesterol 38 mg

How to Make It

  1. Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes.

  2. Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.

  3. Note: Nutritional analysis is per serving.