This is one of my favorite go-to recipes. Not only is it delicious, but I usually have all of the ingredients on hand which makes it a great last minute recipe. I use artichoke bottoms in this recipe instead of artichoke hearts. They are cheaper and I like the texture better. Feel free to play around with this recipe – there are a million different combinations you can make! This recipe serves 4-5 people, but can easily be doubled if you are feeding a crowd.
3 tbsp butter (or margarine)
1 shallot (or 1/2 of onion) finely diced
1- 6 oz. can of crab meat
1- 14 oz can of artichoke bottoms (or hearts, if you prefer)
3/4 c plus 2 tbsp grated Parmesan cheese, divided
2 tbsp of mayonnaise
2 dashes of hot sauce
2 dashes of Worcestershire sauce
1/2 tsp pepper
Preheat oven to 400 degrees. Melt butter in medium sized skillet. Dice shallots and add them to the melted butter, sautee until shallots are translucent. Take skillet off heat and let shallots and butter cool down a bit. In large bowl, combine crab, diced artichokes, 1/2 c of grated cheese, mayonnaise, hot sauce, Worcestershire sauce and pepper (notice that I left salt completely out of this recipe – the parm cheese is salty enough). Add butter and shallots to the bowl and stir. The mixture should be just wet enough to mix together nicely. Pour crab mixture into oven proof serving bowl and spread out to create a nice, even layer. Top with remaining 1/4c of cheese. Bake in oven until mixture is bubbly (approx – 10 to 15 mins). Serve hot with crackers (I use Ritz).
