Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

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.

Sunset NOVEMBER 2010

  • Yield: Serves 8
  • Total: 25 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 37%
  • Protein: 13g
  • Fat: 11g
  • Saturated fat: 1.8g
  • Carbohydrate: 27g
  • Fiber: 2.9g
  • Sodium: 624mg
  • Cholesterol: 38mg

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Warm Crab and Artichoke Dip with French Bread Recipe