SUPER-SCRUMPTIOUS PUMPKIN CRÈME BRULEE TARTLETSDOUGH:1 ½ c. flour1 ½ c. powdered sugar¼ c. unsweetened cocoa…
Marvelous Crab and Artichoke Dip
| Marvelous Crab and Artichoke Dip | Print |
Recipe By: Alice Morrow
Marvelous Crab and Artichoke Dip
Ingredients
- 1 lb. fresh lump crabmeat, drained
- ½ c. olive oil, divided
- ½ c. panko breadcrumbs
- ¼ c. salted butter
- 1 Vidalia onion, chopped
- 1 (14-oz.) can artichoke hearts, drained and chopped
- ¼ c. loosely packed fresh oregano leaves, chopped
- 6 T. minced garlic
- 1 T. Worcestershire sauce
- 1 bay leaf
- Kosher salt, red/black pepper to taste
- ½ c. dry white wine
- 3 T. fresh lemon juice
- ½ c. thinly sliced green onions
- ½ c. chopped fresh parsley
- 1 baguette or crusty French bread loaf, thinly sliced
Instructions
- Heat 2 T. oil in small skillet over medium heat.
- Add breadcrumbs, cook, stirring often, until toasted and golden brown.
- Remove from heat and set aside.
- Heat butter and rest of olive oil in large deep skillet over medium heat.
- When starts to sizzle, add onion, artichoke hearts, oregano, garlic, Worcestershire, bay leaf, and seasonings.
- Saute about 5 minutes until veggies are tender.
- Add wine and lemon juice, cook until liquid reduces slightly, about 5 minutes.
- Add crabmeat, green onions and parsley and cook until crabmeat is warm and wine is mostly evaporated.
- Remove from heat, taste for seasoning.
- Remove bay leaf.
- Cover and let sit for 5 minutes.
- Transfer to serving dish, top with toasted bread crumbs.
- Serve with bread slices or crackers.
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