Lump Crabmeat and Artichoke Dip

Lump Crabmeat and Artichoke Dip

Prep Time: 30 Minutes
Yields: 10-12 Servings

For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes. An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup or throwing in 2 cups of chopped spinach and replacing the crabmeat with oysters for a fabulous Oysters Rockefeller Dip.


1 pound jumbo lump crabmeat
2 (8 and 1/2-ounce) cans artichoke hearts, drained
1/4 pound butter
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 tbsps minced garlic
1/4 tsp nutmeg
1/2 cup flour
2 cups chicken stock (see recipe)
1 pint heavy whipping cream
1 ounce dry white wine
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
1/4cup sliced green onions
1/4 cup chopped parsley
2 cups grated Parmesan cheese
1/2 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-bottom saute pan, melt butter over medium-high heat and add onions, celery, bell peppers and minced garlic. Saute 3-5 minutes or until wilted. Add artichokes and nutmeg and blend well. Stir and cook 5 additional minutes. Sprinkle in flour and blend well to form a white roux (see roux recipes). Be careful not to 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 the mixture becomes too thick, additional whipping cream or stock may be added to reach desired consistency. Add green onions and parsley then 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.