Classic Crab And Artichoke Dip - cooking recipe

Ingredients
    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
    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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