November 21, 2007

Cruise West's Hot Crab Artichoke Dip

Happy Thanksgiving!  This year, my assigned contribution for the family's Thanksgiving feast is to bring an appetizer.  Once again, I turned to our fabulous chefs for advice.  This recipe is always a hit with our guests and I think my family will enjoy it as well.  If you need inspiration for your own Thanksgiving Day dinner, here's a great, easy to prepare dish.  Be careful, though. It's so good that you're likely to eat so much that you forget to save room for the main meal!

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HOT CRAB AND ARTICHOKE DIP

Servings: 12

INGREDIENTS:
2 ounces soft goat cheese
8 ounces cream cheese, softened
1 1/4 cups artichoke hearts, un-marinated, drained
6 ounces crab meat
1 teaspoon fresh garlic, minced
2 ounces green onion, finely chopped
1 ounce fresh parsley, finely chopped
1 ounce lemon juice
1 pinch cayenne, or to taste
1 pinch lemon pepper seasoning, or to taste
1 teaspoon prepared horseradish, or to taste
2 ounces parmesan cheese, shredded or grated
1/2 cup bread crumbs, more or less as needed

PROCEDURE:

Thoroughly blend the goat cheese and cream cheese together with all the seasoning until very smooth, no lumps.  Fold in the crab meat and artichoke hearts, blend well. The artichoke hearts will break up, this is ok.   Spread mixture evenly into a sprayed bake proof dish.   Combine the parmesan cheese with the bread crumbs and evenly sprinkle over the dip. 

Cover the dish loosely with foil and bake in 350 d. oven for approx. 30 minutes or until internal temperature of 165 degrees.  Un-cover the dish for the last 5-10 minutes of baking to allow to brown nicely.

Serve warm with crostini's, sliced breads, crackers or cut pita bread.

Serving Ideas: Can also use bay shrimp or cooked, flaked salmon in this recipe.

Per Serving (excluding unknown items): 135 Calories; 9g Fat (62.8% calories from fat); 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 39mg
Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

This recipe has been electronically scaled down from 80+ servings. Some adjustments may be necessary.

Posted by Leigh on November 21, 2007 1:00 AM

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