The story of my Hot Crab and Artichoke Dip actually begins on the dock behind our home…we have an old crab trap and like to fill it with rotissere chicken bones to attract crabs and critters…you can of course purchase your lump crab meat at the market like most people- but my son thinks catching it is WAY, WAY more fun to catch your own!!
Isn’t he cute? Almost too cute to eat…
To cook the crab (this was my first time, so we did it when my father was in town because he has done it before and showed us how) you fill a large stock pot with water and vinegar (you can also use a can of beer or Old Bay seasoning) and bring it to a rolling boil.
Before tossing your live crab into the boiling water, the humane thing to do is keep him in a large bucket of ice water to help “numb” his pain…then grab a pair of tongs and toss him in his super hot “bath”- our crab was a little feisty, so be ready with the lid in case he’s a fighter. We boiled our crab for about 10 minutes- I really have no idea how long you are supposed to cook him, but 10 minutes was perfect.After he had cooled off for a while, the boys started cracking him open and pulling out all the meat…this was Victor’s favorite part!
Since we had only caught one crab that day, we added a little canned crab meat to our fresh and prepared the recipe using a mix of fresh and store-bought! If you have ever had hot artichoke dip, this is a very similar recipe, we just added crabmeat to it.
(BTW- This recipe won a little award several years ago in a cooking club I was a member of for “best appetizer”, so you know its good!)
Starfish Cottage Hot Crab and Artichoke Dip
14 oz marinated artichoke hearts, drained and chopped
2 6oz cans fancy lump crab meat drained (or fresh crab if you can!!)
1 cup of mayonnaise
1 cup grated parmesan cheese
1 clove of garlic finely minced
Combine all ingredients- mix well.
Bake uncovered 350 degrees for 25 minutes
Serve with crostini, crackers or corn chips
Top with 1 additional cup of grated parmesan cheese and broil until bubbly and lightly browned
I substitute Light Mayo for real mayonnaise.
Garnish top with chopped fresh parsley.