Warm Crab and Artichoke Dip with French Bread
Photo: Annabelle Breakey; Styling: Karen Shinto
Keep most of the ingredients for this splurge-worthy appetizer on hand, then pick up fresh crab and bread, and put it together in 10 minutes.
How to Make It
Step 1
1
Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes.
Step 2
2
Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
1/2 cup mayonnaise
1 tablespoon lemon juice
8 ounces frozen artichoke hearts, thawed and chopped
8 ounces shelled cooked crab
1/4 cup grated parmesan cheese
1/2 teaspoon kosher salt
1/4 cup sliced almonds
1 baguette (8 to 12 oz.)
4 teaspoons olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
Directions
Step 1
1
Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes.
Step 2
2
Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.
Step 3
3
Note: Nutritional analysis is per serving.
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