Tonight is Super Bowl night and I needed to make an appetizer. A couple years ago I concocted this appetizer after reading a recipe for crab and artichoke dip. I didn't have any lump crab meat but I did have some frozen crab cakes in the freezer so I decided to try a crab cake version of this popular dip and turn it into a spread. It was fabulous and I recommend that anyone who loves crab and artichoke dip try this version. If you want to make a dip instead of the spread, substitute the cream cheese for one half sour cream (or Greek yogurt) and one half mayo. Use prepared crab cakes you can buy in the fish section of your market (frozen or fresh) or make your own. For tastiest results, don't use non-fat cream cheese or non-fat sour cream- use low fat or regular. Enjoy (and Go Green Bay Packers!).
Crab Cake and Artichoke Spread
2 cooked 3 oz crab cakes (medium crab cakes)
5 artichoke hearts (canned in water)
1/4 cup finely minced red onion
1 8oz package of low fat cream cheese
1 small carton of low fat sour cream (8 oz)
3 T Parmesan cheese
1 tsp Old Bay seasoning (optional but highly recommended)
1/4 cup Panko crumbs (optional)
2 T finely minced green pepper (optional)
salt as needed
1. Take cream cheese out of package and let soften in a bowl. Meanwhile cook the crab cakes if they are not already cooked.
2. Squeeze the water out of the artichoke hearts. Chop and add to bowl with cream cheese.
3. Mince red onion and add to bowl.
4. Add Parmesan cheese and optional Panko crumbs (these add a nice crunch) and/or optional minced green pepper.
5. Add Old Bay seasoning if crab cakes are not well seasoned and add salt as needed.
6. Add sour cream and mix all ingredients together.
7. When crab cakes are cool, crumble into the bowl and mix everything together until smooth and spreadable.
8. Serve at room temperature or place in a bowl and heat on low in the oven until desired temperature.
I like serving this on slices of crusty baguette. Or, if you prefer crunch, make your own crostinis by slicing a baguette on the bias, placing slices in a bowl, adding olive oil as desired and mixing thoroughly in the bowl until slices are coated in oil, and baking on a cookie sheet at 350 degrees for 15 minutes or until lightly browned. Or- if you have an olive oil sprayer (thank you to Chris for getting me one for Christmas!) spray the tops of the baguette slices and bake until toasty brown. You can also serve on crackers or bagel chips.
I had to look up Panko bread crumbs. The whole recipe sounds wonderful! Enjoy the game and I wish I could have a taste.
ReplyDeleteKathy,
ReplyDeleteYou can find Panko bread crumbs in the supermarket where the regular bread crumbs are. Most supermarkets now carry them. They are much crunchier than regular crumbs. I always use panko now in most of my recipes.