Hot Crab & Artichoke Dip
Elevate your party with Andrew Zimmern's Hot Crab & Artichoke Dip—rich with crabmeat and aromatic herbs, perfect for any gathering.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Colander
- Oven
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Baking dish
- Bread knife
Ingredients
- 8 ounces lump crabmeat
- 14-ounce can artichoke hearts packed in water, drained and coarsely chopped
- 2/3 cup mayonnaise
- 1 cup freshly grated Parmigiano Reggiano
- 3 tablespoons minced parsley
- 3 cloves of garlic, minced
- 2 tablespoons Madeira
- Salt and white pepper
- Dash of paprika
- Several pinches of cayenne
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