Blue Crab and Artichoke Dip (lightened up)

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Blue Crab and Artichoke Dip 
(lightened up)

As they say: When in Rome…  Therefore when in Maryland, make Crab Dip! Mom picked up some fresh blue crab lump meat from around the corner from their house while I was visiting them this past weekend.  This dish is really easy to make and heavy on the crab (aka: just the way it should be.) 

·         16 oz fresh crabmeat, drained  
·         8 oz reduced-fat cream cheese, melted
·         1 can artichokes, chopped
·         1 cup fresh parsley, chopped
·         3 tbsp fresh chives, chopped
·         1 cup reduced-fat mayonnaise
·         3 tbsp lemon juice
·         1 tsp hot sauce
1. In a medium bowl, place cream cheese. Heat for about 1-2 minutes, until able to easily stir.  
2. To that bowl, add all of the ingredients.
(note: I would recommend trying to find frozen artichokes and roasted them in the oven before chopping them.  This wasn’t an option for me, but I think it will add some depth to the dish.)


3. Using a rubber spatula, gently fold ingredients together in order not to break up the crab into smaller pieces.


4. Transfer to a 1 quart baking dish.


5. Bake at 350 degrees for 10-15 minutes, until bubbling on the sides.. 

Richard, my cousin, enjoying the
crab dip! Yum!
Serve hot with crackers.

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