Crab Artichoke Dip
Sarah James
ingredients
- Can of artichoke hearts
- 3 tablespoons butter
- 1 red bell pepper
- 2 tablespoons flour
- 1 1/2 cups half & half
- 3 scallions (or a little onion… about 2 tablespoons)
- 1/2 cup Parmesan cheese
- 1 1/2 teaspoons lemon juice
- 1 1/2 tablespoons Jalapeño pepper
- 1/2 teaspoon salt
- 1/4 celery salt or celery seed
- 2 cans crab meat
directions
- 1
1) Preheat oven to 375.
- 2
2) Heat 1 tablespoon butter over low heat. Add the bell pepper; cook 5 minutes. Add artichoke; remove from heat and set aside.
- 3
3) In a new pan, melt rest of butter over moderately low heat. Add flour; stir for 3 minutes to make roux. Add half & half; stir constantly and bring to a boil. Reduce heat and simmer while stirring for 3 minutes. Remove from heat and stir in artichoke mixture. Add scallions, half of the Parmesan cheese, lemon juice, Jalapeños, salt and celery salt. Gently stir in crab. Transfer to baking dish. Sprinkle with remaining Parmesan cheese.
- 4
4) Cook for 20-25 minutes.
Source: Sarah James
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