Cheesecake Factory Crab & Artichoke Dip

Crab and Artichoke Mix

1 slice - White Bread, minced
3 oz - Cream Cheese
1 cup - Heavy Cream
5 oz. - Sour Cream
4 oz. - Mayonnaise
1/4 tsp. - Cayenne Pepper
1/2 tsp. - Kosher Salt
1/4 tsp. - Ground Black Pepper
1/4 tsp. - Old Bay Seasoning
6 oz. - Artichoke Hearts, drained, cut into 3/4” pieces
1/2 lb. - Crabcake Mix (personal choice)
1/4 lb. - Crab Meat (lump or backfin)

  • Place the minced bread and cream cheese into a mixing bowl. Pour the heavy cream into the bowl and over the other ingredients. Mix the ingredients together evenly combined.

  • Add the sour cream, mayonnaise, cayenne pepper, salt, pepper and old bay seasoning into the mixing bowl. Stir the ingredients together until evenly combined.

  • Add the artichoke hearts, crabcake mix and crab meat into the bowl. Gently “fold” into the other ingredients being careful not to break up the large lump pieces of crab.

  • Transfer to a clean storage container.

Yield: Approximately 2-1/4 lbs.

Crab & Artichoke Dip

4 slices - Sourdough Baguette, sliced 1/2” thick
1/2 fz. - Olive Oil
6 oz. - Crab and Artichoke Mix (recipe above)
2 tsps. - Buttered Breadcrumbs, toasted
1/2 tsp. - Parsley, chopped

  • Brush each slice of bread evenly on both sides with olive oil. Place the bread onto a flat grill or into a pan set over medium heat and cook until the slices have become crispy and lightly golden.

  • Heat crab and artichoke dip in sauté pan set over medium heat, stirring frequently until it is warm throughout.

  • Place the crab and artichoke dip into the small serving bowl. Sprinkle the toasted buttered breadcrumbs evenly over the crab & artichoke dip.

  • Slice each piece of grilled bread in half at a slight angle.

  • Place the bowl of crab dip and the grilled bread slices onto a serving plat

  • Sprinkle chopped parsley over crab dip and bread.

  • Refrigerate the remaining crab and artichoke mix for future servings.

Serves: 1 portion

Source: The Cheesecake Factory

I like it!

I like it;)

Would really like to print the recipe fro the artichoke dip!

Sure, just click Thread Tools above and then Show Printable Version. Or highlight the recipe text with your mouse and use the Print Selection feature of your browser.

Ron, Thanks for the great recipe. I made it using Queensland mud crab and it is truly delish!
Just wondering if you have a recipe tucked away somewhere to make “Sourdough Baguette”?

What is fz? “1/2 fz. - Olive Oil”

Half a fez? Although I would probably use less than that. :smiley:

It’s probably a typo, since Ron is using “oz” on another ingredient for ounces.
He probably means “1/2 oz (ounce) of Olive oil”.

I made this yesterday and it is a keeper.