Crab Artichoke Dip
This wonderful Crab Artichoke Dip recipe is fresh, healthy, flavorful, and packed with pieces of tender crab meat and chopped artichoke.
Servings: 12
Ingredients
- 1 pound fresh lump crabmeat, drained and coarsely chopped
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 1 jar (10 ounces) artichoke hearts, drained and chopped
- 6 cloves garlic, minced
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dried oregano, use a different herb if you’re not a fan of oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 bay leaf
- ½ cup dry white wine, I use Chardonnay
- 1 tablespoon fresh lemon juice
- 4 scallions, thinly sliced
- ¼ cup chopped fresh parsley
- freshly grated parmesan cheese, for serving, optional
- 1 baguette, sliced and toasted, for serving
Instructions
- Heat olive oil and butter in a large deep skillet set over medium-high heat.
- Add the diced onions to the hot oil and cook for 1 minute.
- Stir in the chopped artichoke hearts and cook for 2 minutes.
- Add garlic and cook for 20 seconds.
- Stir in the soy sauce, oregano, paprika, salt, pepper, and bay leaf. Continue to cook for about 3 to 4 minutes, or until softened.
- Add wine and lemon juice; cook for 5 minutes, or until liquid has reduced slightly.
- Add crabmeat, scallions, and parsley; cook, stirring often, for about 3 minutes, or until everything is heated through.
- Remove from heat.
- Taste for salt and pepper, and adjust accordingly.
- Remove bay leaf.
- Cover and let stand 5 minutes.
- Transfer to a serving bowl or dish.
- Top with fresh parmesan cheese, if using, and serve with toasted bread slices and/or veggie sticks.
Nutrition
Calories: 164kcal | Carbohydrates: 13g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 710mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg
