Crab and Artichoke Dip

Crab and Artichoke Dip
Staff Writer

This dish is ideal for any Super Bowl party as it’s very versatile. It can be served either hot or cold, making it my go-to dish to bring whenever gathering with friends. The trick is that I use fresh crab, which makes a big difference in the taste.



5 globe artichokes, cooked and chopped 
½ pound crabmeat
Zest of 1 lemon
¼ bunch tarragon, chopped
¼ cup grated Parmesan cheese
¼ cup aioli
¼ cup mascarpone cheese
1 onion, minced
Salt and pepper

Cook artichokes in balsamic, salted water until tender. Cool and rough chop into small pieces.

Sweat onions in butter until tender.

Mix artichokes, mascarpone, aioli, lemon zest, tarragon, and Parmesan in a metal bowl. Add warm onions and mix well. The warmth of the onions should make this mixture creamy. Fold in the crabmeat. This should have a consistency similary to ravioli filling.

Fill casserole dish and bake at 350 degrees until golden and bubbly.

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.