Warm Crab and Artichoke Dip with French Bread

2 Reviews
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Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time:
25 Mins
Yield:
Serves 8
Patrick Sheridan, Monterey, CA
November 2010
RECIPE BY Sunset

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

Nutritional Information

  • Calories 255
  • Caloriesfromfat 37%
  • Protein 13g
  • Fat 11g
  • Satfat 1.8g
  • Carbohydrate 27g
  • Fiber 2.9g
  • Sodium 624mg
  • Cholesterol 38mg

How to Make It

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

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