Chilled Crab and Artichoke Dip

Number of Servings: 
8
Ingredients: 
1/2 cup mayonnaise
1/2 cup sour cream
3/4 pound Dungeness crab meat
1 14 1/2 can of artichoke hearts (not marinated); drained and coarsely chopped
2 teaspoons of fresh dill weed, chopped (or 1 teaspoon dried)
1/2 cup green onions, thinly sliced
2 teaspoons of lime juice, freshly squeezedv
1 dash of Tabasco
Salt and pepper to taste
Instructions: 

Combine all the ingredients (except 1/4 cup of the crab meat) in a medium bow, mixing well. Taste and season with salt and pepper. Refrigerate and chill (covered) 2 hours or overnight. Just before serving, top with the remaining crab meat, and a few sprigs of fresh dill, if you like.

Source: Recipe courtesy of Oregon Dungeness Crab Commission.

Your rating: None Average: 3 (2 votes)
Related terms:
  • Seafood: A Top Pick Among Food Experts

INDUSTRY SCOOP

  • NFI's 24th Annual Chowder Party
    Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org