Chef Folse's Artichoke and Lump Crabmeat Dip

Prep Time: 30 Minutes

Yields: 10–12 Servings


This dip is a delightful blend of two Louisiana favorites: artichokes and crabmeat. At your next cocktail party, try this recipe for a unique, tasty dip. Serve hot with crackers or even garlic croutons.


1 pound jumbo lump crabmeat

2 (8½-ounce) cans artichoke hearts, drained

¼ pound butter

½ cup diced onions

¼ cup diced celery

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

2 tbsps minced garlic

½ cup chopped spinach leaves

¼ tsp nutmeg

½ cup flour

2 cups chicken stock

1 pint heavy whipping cream

1 ounce dry white wine

salt and black pepper to taste

cayenne pepper to taste

granulated garlic to taste

¼ cup sliced green onions

¼ cup chopped parsley

2 cups grated Parmesan cheese

½ tsp chopped basil


Rinse artichokes well under cold water to remove brine. In a food processor, chop artichokes coarsely then remove and set aside. In a 2-quart, heavy-bottomed sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers, minced garlic and chopped spinach then sauté 3–5 minutes or until wilted. Add artichokes and nutmeg, blending well. Cook 5 minutes, stirring often. Sprinkle in flour, blending well to form a white roux. Do not brown. Add stock and cream, 1 cup at a time, whisking constantly until a thick cream sauce is achieved. Reduce heat to simmer. Add wine and season to taste using salt, peppers and granulated garlic. Simmer approximately 15 minutes or until a thick cream sauce consistency returns, stirring occasionally to keep from scorching. If mixture becomes too thick, additional whipping cream or stock may be added to reach desired consistency. Add green onions and parsley then gently fold in lump crabmeat. Cook 5 minutes then remove from heat. Fold in Parmesan cheese and basil. Adjust seasonings with salt and pepper if necessary. Place mixture in a chafing dish and serve warm with garlic croutons or crackers.