This is the best Hot Crab & Artichoke Dip we’ve ever tasted.
Of Course the recipe is inspired by Martha Stewart, the queen of entertaining.
2 med shallots, minced
1/4 tsp cayenne pepper
3/4 tsp Old Bay
1 1/2 tsp dry mustard
3/4 C half-and-half
8oz cream cheese, cut into small cubes
4oz sharp white cheddar cheese, grated on the large holes
of the grater to yield 1 3/4 C
3T fresh lemon juice
2 tsp Worcestershire sauce
1lb lump crab meat, picked over for cartilage
2 15oz. cans artichoke hearts packed in water, drained well & chopped
1/4 C chopped fresh flat leaf parsley
1C Panko bread crumbs (available at Conzatti’s),
mixed w/2Tmelted butter & 2T chopped parsley, S&P
Melt 2T of the butter in med saucepan over med heat. Add shallots and cook until soft, about 2 minutes. Add 1T of water and simmer 30 seconds. Stir in cayenne, Old Bay, & dry mustard until well combined. Pour the half-and-half into the saucepan and bring to a simmer. Slowly whisk in the cream cheese a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese a bit at a time. Stir 2 min. Remove from heat. Add the lemon juice & the Worcestershire sauce and stir to combine. Add the crab meat, artichoke & the parsley and stir. Transfer to 2 sprayed or buttered baking dishes. (Can be prepared up to 2 days in advance covered tightly w/ plastic wrap up to this point and refrigerated. When ready to bake remove from fridge and remove plastic.) Cover w/Panko mix and sprinkle w/paprika just before baking in a 400 degree oven. Bake till bubbling and Panko is browned. Serve w/ Flatbread Chips, available from the Back Door Cafe.