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)
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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.
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Add the sour cream, mayonnaise, cayenne pepper, salt, pepper and old bay seasoning into the mixing bowl. Stir the ingredients together until evenly combined.
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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.
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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
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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.
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Heat crab and artichoke dip in sauté pan set over medium heat, stirring frequently until it is warm throughout.
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Place the crab and artichoke dip into the small serving bowl. Sprinkle the toasted buttered breadcrumbs evenly over the crab & artichoke dip.
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Slice each piece of grilled bread in half at a slight angle.
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Place the bowl of crab dip and the grilled bread slices onto a serving plat
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Sprinkle chopped parsley over crab dip and bread.
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Refrigerate the remaining crab and artichoke mix for future servings.
Serves: 1 portion
Source: The Cheesecake Factory
