4 ratings

Andrew Zimmern’s Hot Crab and Artichoke Dip

A little crab and a pinch of heat shake up this traditional Super Bowl Sunday snack

A cheesy artichoke dip is a signature dish at any Super Bowl party, but this year, kick yours up a notch. Using crab, Madeira wine, and a pinch of cayenne for a bit of heat, this certainly ain’t your mama’s tired old dip.

This recipe is courtesy of Andrew Zimmern.


  • 8 Ounces lump crabmeat
  • 1 14-ounce can artichokes hearts packed in water, drained, and coarsely chopped
  • 2/3 Cups mayonnaise
  • 1 Cup freshly grated Parmigiano-Reggiano
  • 3 Tablespoons minced parsley
  • 3 cloves of garlic, minced
  • 2 Tablespoons Madeira wine
  • Salt, to taste
  • White pepper, to taste
  • 1 Dash of paprika
  • 3 Pinches of cayenne


Preheat oven to 375 degrees F.

In a mixing bowl, combine crab, artichoke hearts, mayonnaise, Parmigiano-Reggiano, parsley, garlic, and Madeira wine with a fork. It should be thoroughly mixed but lumpy.

Season with salt and white pepper to taste.

Put mixture in a flat casserole dish large enough so that the mixture is no deeper than 2 inches.

Top with paprika and cayenne.

Bake uncovered for 20 minutes until bubbly.

Serve with toasted, sliced bread.