Ingredients (8)
- 1 cup mayonnaise
- 1 cup sour cream
- 3/4 teaspoon curry powder
- 1 teaspoon dill weed
- 2 (6-ounce) cans crabmeat, drained and picked over
- 1 (14-ounce) can artichoke bottoms, drained and chopped
- 1/3 cup sliced almonds
- Crackers, for serving
Nutritional Information
- Calories300
- Fat26.88g
- Saturated fat6.12g
- Trans fat0.01g
- Carbs6.26g
- Fiber2.91g
- Sugar1.33g
- Protein9.5g
- Cholesterol59.96mg
- Sodium414.72mg
- Nutritional Analysis per serving (9 servings) Powered by
Tip
How to Store Crab
Live crab (fresh meat) should not be stored in the fridge. They must be kept alive (typically in aerated water) until they are cleaned and cooked. Putting a crab in the fridge will kill them and you should never cook a dead crab. Cooked crab meat, if stored in an airtight container, can last three to five days refrigerated.
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Next: How to Freeze Crab
Tip
How to Freeze Crab
Freezing cooked crab meat is quite easy. Simply store it in an airtight container or heavy-duty freezer bag. You can also wrap the meat tightly with foil or freezer wrap. Frozen crab meat will maintain its best quality for up to three months.
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Next: How to Thaw Crab
Tip
How to Thaw Crab
Placing crab meat in the refrigerator is the safest and most effective way to thaw it. Because frozen crab is prone to dryness, be sure to substitute its loss of natural juices with a wet ingredient like mayonnaise.
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Next: How to Store Crab
This is one of those sinfully rich hot dips that you serve when you’re feeling retro. If you can find fresh crabmeat, go ahead and use it. But I have to tell you that canned is fine for this.
For more, see our spinach dip.
Instructions
- 1Heat oven to 350°F and butter a 12-inch gratin dish or a low-sided casserole.
- 2Stir mayo, sour cream, curry powder, and dill together in a medium bowl. Add the crabmeat and artichokes and mix thoroughly. Scrape into the gratin dish and smooth the top. Strew with the almonds. You can prep this early in the day and keep the dip covered in the refrigerator.
- 3Bake the dip for about 20 minutes (longer if it’s been refrigerated), until hot and bubbling around the edges. Serve it right away, with a stack of crackers and a spoon.
Beverage pairing: Donabaum Grüner Veltliner “Johann,” Austria. Grüner’s grassiness always complements artichokes, while the minerality and pepper in this one will also beautifully complement the crab.
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