Recipe 6

Name:

Recipe name and category: Knock-Your-Socks-Off Hot Crab Dip

No. of servings: 10-12

Preparation time: 45 minutes

Recipe ingredients and directions:

½ cup dry white wine

4 oz cream cheese, room temperature

1 (16 oz can) water-packed artichoke hearts, drained and finely chopped

1 cup mayonnaise

1 egg

1 pound fresh crab (or 2-8 oz cans crab meat)

2 oz blue cheese, finely crumbled

sliced black olives for garnish (optional)

Preheat oven to 350 degrees.

In a saucepan over low heat, combine white wine and cream cheese and simmer until cheese is creamy. Remove from heat and blend thoroughly with wire whisk.

Stir in artichoke heats, mayonnaise, egg, crab meat and blue cheese. Pour into 8 x 8 inch ovenproof dish and bake for 30 minutes at 350 degrees. Garnish with black olives or dill if desired.

Serve with crackers.

Recipe source: The Junior League or Portland’s cookbook, From Portland’s Palate

Recipe anecdote: