Hot Crab and Artichoke Dip with Citrus and Pimiento

If you've tried a hundred different hot cream cheese crab dip recipes, and want something new, this is the best crab dip recipe you'll find.

In this recipe, unusual components like orange juice, pimiento, mushrooms and artichoke hearts bring a group of earthy and citrus-y flavors to this dip's party. If mushrooms and artichokes do nothing to earn your respect for this dip, then the tangy addition of Parmesan and Asiago cheeses should get your attention... and keep it.

This hot crab dip recipe always gets rave reviews when I serve it for parties-- and while you don't have to serve it with the recipe for garlic bread dippers here, they do bring the dip to a whole different level!

Ingredients: 6 ounces white crab meat, drained, flaked and picked over to remove cartilage
3/4 cup fresh squeezed orange juice
1 cup fresh mushrooms, chopped
14 ounces artichoke hearts, well drained and chopped
3/4 cup mayonnaise
1/3 cup Parmesan cheese
1/3 cup Asiago cheese
3 scallions, sliced
1 small jar diced pimento
1 tablespoon and 8 tablespoons butter, divided
Salt and pepper, to taste

Garlic Bread Dippers:
French bread
4 cloves garlic, crushed
2 teaspoons parsley, finely chopped

Directions: 1. Heat 1 tablespoon of butter in a heavy nonstick saucepan over medium high heat. Add mushrooms and cook until tender, stirring occasionally. Remove from heat.

2. Add the artichokes, orange juice, scallions and pimento to the pan and stir to warm through. Add the mayonnaise, Parmesan cheese and Asiago cheese to the pan.

3. Remove pan from heat and fold in the crab meat. Pour mixture into a 1 quart glass baking dish. Bake uncovered at 400 degrees for 20-25 minutes or until mixture bubbles. Let cool 5 minutes and serve with fresh garlic bread.

4. To make garlic bread, melt 8 tablespoons of butter in a pan and add the garlic. Cook on medium low heat for 1 minute. Toss the parsley into the butter and stir. Season to taste with salt and fresh ground pepper.

5. Brush the garlic butter lightly over bread and toast in oven for 5-7 minutes.

© 2010 Appetite 4 -