BALTIMORE CRAB DIP RECIPE RECIPES

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BALTIMORE-STYLE CRAB CAKES RECIPE | ANDREW ZIMMERN | FOO…



Baltimore-Style Crab Cakes Recipe | Andrew Zimmern | Foo… image

Provided by Andrew Zimmern

Categories     appetizer

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

HOT ARTICHOKE CRAB DIP RECIPE | ANDREW ZIMMERN | FOOD NETWO…



Hot Artichoke Crab Dip Recipe | Andrew Zimmern | Food Netwo… image

Andrew Zimmern’s rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.

Provided by Andrew Zimmern

Categories     appetizer

Total Time 35 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 15

8 ounces lump crab meat, picked over
2/3 cup mayonnaise
2 tablespoons Madeira wine
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 pinch cayenne pepper
1 pinch ground white pepper
1 clove garlic
1/2 bunch parsley
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 1/2 quarts water
2 lemons, divided
2 cans artichoke hearts packed in water (14oz can), or 6 fresh artichokes (see Step 2 for preparation)
White bread (such as Pullman loaf)
2 tablespoons unsalted butter, room temperature

Steps:

  • Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
  • (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
  • Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don’t cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
  • Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1–2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
  • Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
  • Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

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