Steamed Artichoke Crab Dip

Total Time:
45 min
25 min
20 min

6 to 8 servings

  • Steamed Artichokes:
  • 3 large globe artichokes
  • Lemon juice
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Dip:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon lemon juice
  • Kosher salt and freshly ground black pepper
  • Steamed artichoke hearts
  • 1 cup fresh lump crab meat, picked over
  • 1 bunch fresh flat-leaf parsley, for garnish
  • Grated Parmesan
  • Croutons:
  • 1 French baguette
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
Steamed Artichokes:
  • Trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper. Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave). When done allow to sit in the bag for 1 minute then remove and roughly chop. Set aside to cool.

For the dip:
  • Preheat oven to 400 degrees F.

  • Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with croutons and garnish with parsley sprigs and Parmesan.

  • Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy. Serve with Artichoke Crab Dip.

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