Recipe Courtesy Chef John Folse: For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes. An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup or throwing in 2 cups of chopped spinach and replacing the crab meat with oysters for a fabulous Oysters Rockefeller Dip or Soup
My Private Note
Units: US | Metric
- 1 cup cooked spinach, squeezed
- 1 lb lump crabmeat
- 2 (8 1/2 ounce) cans artichoke hearts, drained
- 1/4 lb butter
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 2 tablespoons minced garlic
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/2 cup flour
- 2 cups chicken stock
- 2 cups heavy whipping cream
- 1 ounce dry white wine
- 1/4 cup sliced green onion
- 1/4 cup chopped parsley
- 2 cups grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chopped basil
- 1Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
- 2Remove and set aside for later use.
- 3In a two-quart heavy bottom sauté pan melt butter over medium high heat.
- 4Add onions, celery, bell peppers and garlic.
- 5Sauté 3 to 5 minutes or until vegetables are wilted.
- 6Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
- 7Sprinkle in flour and blend well to form a white roux, do not brown.
- 8Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
- 9Reduce heat to simmer.
- 10Add white wine and season to taste using salt and pepper.
- 11Simmer approximately 15 minutes stirring occasionally to keep from scorching.
- 12The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
- 13Add spinach, green onions and parsley then fold in lump crabmeat.
- 14Cook 5 minutes longer, then remove from heat.
- 15Fold in Parmesan cheese and adjust seasonings if necessary.
- 16Place the mixture in a chafing dish and serve with garlic croutons or crackers.
- 17Can be served hot or cold.
Browse Our Top Spreads Recipes
You Might Also Like...View All Spreads Recipes
Nutritional Facts for Spinach Lump Crab & Artichoke Dip
Serving Size: 1 (213 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 460.5
- Calories from Fat 306
- Total Fat 34.0 g
- Saturated Fat 20.5 g
- Cholesterol 143.0 mg
- Sodium 796.8 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 4.8 g
- Sugars 2.1 g
- Protein 22.6 g