Classic Crab And Artichoke Dip - cooking recipe
Ingredients
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1/2 lb backfin crab meat or 1/2 lb lump crabmeat
1 tablespoon unsalted butter
1 small onion, minced
2 (8 ounce) packages cream cheese, room temperature
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay Seasoning or 1/2 teaspoon other seafood seasoning
5 dashes hot pepper sauce (such as Tabasco)
1 (13 3/4 ounce) can artichoke hearts, drained,chopped
1/4 cup parmesan cheese, grated
cracker, for serving
Preparation
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Heat oven to 400\u00b0.
Pick over crab meat, removing shells; set aside.
Melt butter in a large skillet over medium-low heat; add onion, cook until golden, 3 minutes.
Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely, fold in artichoke hearts and crab meat.
Pour mixture into a shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish.
Sprinkle cheese evenly over the top and bake until bubbling and golden, 30 minutes.
Serve with crackers.
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