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    You are in: Home / Recipes / Spinach Lump Crab & Artichoke Dip Recipe
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    Spinach Lump Crab & Artichoke Dip

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    1Steve's Note:

    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

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    Units: US | Metric


    1. 1
      Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
    2. 2
      Remove and set aside for later use.
    3. 3
      In a two-quart heavy bottom sauté pan melt butter over medium high heat.
    4. 4
      Add onions, celery, bell peppers and garlic.
    5. 5
      Sauté 3 to 5 minutes or until vegetables are wilted.
    6. 6
      Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
    7. 7
      Sprinkle in flour and blend well to form a white roux, do not brown.
    8. 8
      Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
    9. 9
      Reduce heat to simmer.
    10. 10
      Add white wine and season to taste using salt and pepper.
    11. 11
      Simmer approximately 15 minutes stirring occasionally to keep from scorching.
    12. 12
      The 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.
    13. 13
      Add spinach, green onions and parsley then fold in lump crabmeat.
    14. 14
      Cook 5 minutes longer, then remove from heat.
    15. 15
      Fold in Parmesan cheese and adjust seasonings if necessary.
    16. 16
      Place the mixture in a chafing dish and serve with garlic croutons or crackers.
    17. 17
      Can be served hot or cold.

    Ratings & Reviews:

    • on November 19, 2003


      I am a chef 14 years strong and one of my favorite things to make is soup. I made this dip for a large party. It was excelent and with what was left I made soup. It was outstanding. Everyone said it should be on my menu.

      person found this review Helpful. Was this review helpful to you? Yes | No


    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

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