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Creamy Crab and Artichoke Dip

Scott Phillips

Yield: Yields 3-1/2 cups

Servings: 12 to 14

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.


  • 8 oz. crème fraîche
  • 4 oz. cream cheese, cubed
  • 2 medium cloves garlic
  • 9 oz. thawed frozen artichoke hearts, gently squeezed dry
  • 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  • 2 tsp. Old Bay Seasoning
  • 2 tsp. fresh lemon juice
  • 2 tsp. Worcestershire sauce
  • 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 35
  • Sodium (mg): 410
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 8


  • Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.
  • Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).


Rate or Review

Reviews (5 reviews)

  • cookie53 | 06/11/2015

    This was just OK. The taste of crab was lost in the other ingredients. Good but just not worth the expense.

  • Kankay | 01/07/2014

    You can easily make crime fraiche -A cup of heavy cream, 2 tablespoons buttermilk, let it sit covered on the counter for 12 to 18 hours until thickened, will keep in the refrigerator for a week.

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