Super Bowl Crab and Artichoke Dip

This recipe was inspired by Super Bowl Sunday. But let’s be honest, there’s never a reason not to have a delicious dip on hand. I made the whole recipe and put just a cup of it in a small dish to cook. The rest I saved in the refrigerator for the weekend.

I use lump Maine Jonah or rock crab meat (yes, Maine has more than just lobster!), packed right around the corner from my husband’s childhood home. But you can use any local crab — Dungeness, blue, snow, stone — or white-meat shellfish in its place.

I like to serve this with crostini or pita chips, which you can make yourself (instructions to follow) or buy ahead. It would also be delicious on celery or corn chip scoops.

Serves 8

Ingredients

8 ounces cream cheese, room temperature
2/3 cup mayonnaise
2 tablespoons shallots or garlic, minced
A splash of Worcestershire sauce
1/4 teaspoon ground white pepper
1 (14-ounce) can artichoke hearts, drained and chopped roughly
8 ounces lump crab meat
1 cup shredded smoked gouda cheese, divided
1/2 cup shredded parmesan cheese, plus a little for topping
Salt and pepper to taste

Preparation

Set oven to 425 degrees.

In a medium bowl or stand mixer fitted with a paddle attachment beat together the cream cheese, mayonnaise, shallots or garlic, Worcestershire and white pepper.

Stir in the artichoke hearts, crab, half the gouda and parmesan.

Season to taste and spread into several small oven-proof containers or one 8-inch skillet or baking dish. Bake until bubbly and golden on top, about 20 minutes. Serve with crostini or baked pita chips (instructions to follow).

Homemade crostini and pita chips

Ingredients

One small baguette
Two loaves pita bread
1 cup olive oil
Garlic to taste, pressed or minced

Preparation

Set oven to 350 degrees.

Slice the baguette into thin pieces, about a quarter inch in thickness, and set aside.

Slice pita bread around its edge, so you end up with two single circles, and each circle into six or eight pieces.

Combine garlic and oil in a bowl and lightly brush mixture on both sides of the bread with a pastry brush.

Arrange slices on two large rimmed baking sheets and bake until golden, about 15 minutes, checking halfway for even browning.

Serve warm or room temperature.

About the author

Jessica Hathaway

Jessica Hathaway is the editor in chief of National Fisherman.

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