Chef John Folse's Hot Crab, Artichoke and Jalapeno Dip - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Hot Crab, Artichoke and Jalapeno Dip

Prep Time: 1 Hour
Yields: 8 Servings

Comment: Simple enough for a Superbowl party and sinful enough for a Mardi Gras bash, this dip will win you rave reviews every time.

Ingredients:
1 pound claw crabmeat
2 (14-ounce) cans artichoke hearts, drained and diced
3 jalapeño peppers, seeded and minced 
1/4 pound butter 
1/2 cup minced red onions 
1/2 cup minced green bell peppers 
1/4 cup minced red bell peppers 
1/4 cup minced yellow bell peppers 
1/2 cup thinly sliced green onions
1 tbsp minced garlic
2 cups mayonnaise 
3/4 cup grated Parmesan cheese
1 1/2 tbsps fresh lemon juice 
1/4 cup Worcestershire sauce
1 tsp celery salt
salt and cracked black pepper to taste 
1/4 cup Italian bread crumbs
1/2 cup chopped pecans

Method: In a heavy-bottomed skillet, melt butter over medium-high heat. Add onions, jalapeños, bell peppers and garlic. Sauté 2–3 minutes or until vegetables are wilted. Stir in artichokes and green onions, and cook 3–5 minutes. Remove from heat and cool to room temperature. Preheat oven to 375°F. In a large mixing bowl, combine cooled vegetables, mayonnaise, cheese, lemon juice, Worcestershire, celery salt, salt and black pepper. Mix well, and gently fold in crabmeat. Transfer mixture to a buttered ovenproof baking dish.
NOTE: Before adding pecans and bread crumbs, feel free to refrigerate mixture up to one day. Sprinkle top with pecans and bread crumbs. Bake 25–30 minutes or until golden brown and bubbly. Serve with croutons or chips.

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