Recipe courtesy of Norman Hansen
Recipe courtesy of Norman Hansen
Watch how to make this recipe.
Norman's "Stick & Stay" Crab Dip
- Level: Easy
- Total: 40 min (includes chilling time)
- Active: 10 min
- Yield: 8 to 12 servings
- Level: Easy
- Total: 40 min (includes chilling time)
- Active: 10 min
- Yield: 8 to 12 servings
Ingredients
2 pounds cooked king crab legs, meat removed from the shells
2 cups mayonnaise
1 cup sour cream
3/4 cup chopped tomatoes
1/4 cup canned or jarred artichoke hearts, chopped
1/4 cup finely chopped scallion or white onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups grated Parmesan cheese, if using
Bread or crackers, for serving
Directions
- Put the crab meat in a medium bowl, add the mayonnaise and sour cream and mix together. Fold the tomatoes, artichoke hearts and scallions into the mixture. Add salt and pepper.
- For a cold dip: Refrigerate the mixture until chilled, about 30 minutes. Serve with your choice of bread or crackers.
- For a warm dip (our favorite): Preheat the oven to 325 degrees F. Transfer the mixture to a baking dish and top with the Parmesan. Bake until the cheese is melted, 10 to 15 minutes. Serve with your choice of bread or crackers.
