Warm Crab and Artichoke Dip with French Bread
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 8 Total Time 25 mins
AuthorPatrick Sheridan, Monterey, CA,
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.

Warm Crab and Artichoke Dip with French Bread