Creamy crab and artichoke dip from Fine Cooking Magazine, Dec 2013/Jan 2014 (page 43)

  • crème fraîche
  • Old Bay seasoning
  • Worcestershire sauce
  • crabmeat
  • cream cheese
  • Parmigiano Reggiano cheese
  • frozen artichoke hearts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on November 26, 2019

    I made this this week-end. It was nice and comforting without being extraordinary... I discovered and fell in love with this dish when I was staying in Maryland, it was my staple at Clyde's next to where I was living (and apparently they still serve it!). I was trying to reproduce it, my first attempt. I wasn't wowed. I think it might be because I should have used fresh or frozen artichoke hearts, instead of oil canned ones, which is what I had. I used 200g of crab meat mixed 3/4 white, 1/4 brown, and followed the rest of the proportions almost exactly.

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