Artichoke and Crab Dip

This dip or spread combines artichoke hearts and crabmeat with mayonnaise, parmesan cheese, red onion, garlic and spicy mustard. Seasoned bread crumbs are sprinkled over the top before baking.

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Ingredients:

• Artichoke Hearts (2 jars)
• Red onion (1 small to medium)
• Garlic (1 to 2 cloves)
• Mayonnaise (1 cup)
• Crab Meat or good Lump Dungeness crab meat (2 cans or equivalent)
• Grated parmesan cheese (1/2 cup)
• Spicy Mustard (1 tablespoon)
• Fine dry bread crumbs with rosemary & parsley (1 cup)
• Sliced baguette or crackers

Method

Preheat oven to 450 degrees. Chop artichoke hearts into smaller pieces. Dice onion into small pieces. Finely chop garlic clove(s). Mix all ingredients, except bread crumbs, and place in oven-proof dish. Top dish with rosemary & parsley bread crumbs. Bake in oven until hot and golden (approximately 20 minutes).

Notes: The recipe is flexible and ingredient amounts may be adjusted to taste. Serve hot with sliced baguette or crackers. Recipe developed with my son, Chef/Owner Paul Wireman, Trio an American Bistro, Jackson, WY.

Number of servings: for 4 to 6

Submitted By: Rich Wireman
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