Hot Artichoke-Crab Dip Recipe

Name: Hot Artichoke-Crab Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup crab cake mixture, reserved from Crab Cakes OR see recipe below; 1 (14-ounce) can artichoke hearts, drained and chopped; 1 (10-ounce) package frozen chopped spinach, thawed and well drained; 1 cup lowfat sour cream; 2 tablespoons chopped fresh parsley leaves; 1 teaspoon salt-free garlic and herb seasoning; 1/2 cup grated Parmesan , divided; 2 pita pockets, cut into wedges; Assorted vegetables (baby carrots, sliced zucchini, celery stalks); 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat); 2 tablespoons low-fat sour cream; 2 1/4 teaspoons oats (regular or quick-cooking); 2 1/4 teaspoons seasoned dry bread crumbs; 3/4 teaspoon Dijon mustard; 1/2 teaspoon crab boil seasoning (recommended: Old Bay); 1/4 teaspoon dried oregano; Pinch ground black pepper; 1/2 teaspoons olive oil

Servings: persons

1/2 cup crab cake mixture, reserved from Crab Cakes OR see recipe below
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup lowfat sour cream
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt-free garlic and herb seasoning
1/2 cup grated Parmesan , divided
2 pita pockets, cut into wedges
Assorted vegetables (baby carrots, sliced zucchini, celery stalks)
12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
2 tablespoons low-fat sour cream
2 1/4 teaspoons oats (regular or quick-cooking)
2 1/4 teaspoons seasoned dry bread crumbs
3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon dried oregano
Pinch ground black pepper
1/2 teaspoons olive oil

1
Preheat oven to 400 degrees F.
2
In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan.
3
Mix well.
4
Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.
5
Bake 10 to 12 minutes, until dip is hot and cheese is golden.
6
Serve dip with pita wedges and vegetables on the side (or crackers!
7
).
8
In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper.
9
Gently mix ingredients together, being careful not to break up crabmeat.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup crab cake mixture, reserved from Crab Cakes OR see recipe below, 1 (14-ounce) can artichoke hearts, drained and chopped, 1 (10-ounce) package frozen chopped spinach, thawed and well drained, 1 cup lowfat sour cream, and more.

Yes, Hot Artichoke-Crab Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Artichoke-Crab Dip

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