As soon as I read the ingredients, I knew this was same recipe my mother gave to me many years ago. She would make this for entertaining guests, and I always loved it. This is a super simple, yet elegant appetizer- and filling enough that you could use in lieu of an entree. Also- usually none left, but when there is some, I have used it as filling in omelettes for Sunday morning brunch ( super delish!). If you've never made this and like both crab and artichokes, you wont be disappointed.
Warm Crab and Artichoke Dip with French Bread
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.
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- Calories: 255
- Calories from fat: 37%
- Protein: 13g
- Fat: 11g
- Saturated fat: 1.8g
- Carbohydrate: 27g
- Fiber: 2.9g
- Sodium: 624mg
- Cholesterol: 38mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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