Crab and Artichoke Mix

Yield: Approximately 2-1/4 lbs.

(Used in our Warm Crab & Artichoke Dip. Click here for the recipe)

1 slice - White Bread, minced
3 oz - Cream Cheese
1 cup - Heavy Cream

5 oz. - Sour Cream
4 oz. - Mayonnaise
1/4 tsp. - Cayenne Pepper
1/2 tsp. - Kosher Salt
1/4 tsp. - Ground Black Pepper
1/4 tsp. - Old Bay Seasoning

6 oz. - Artichoke Hearts, drained, cut into 3/4” pieces

1/2 lb. - Crabcake Mix (personal choice)
1/4 lb. - Crab Meat (lump or backfin)

- Place the minced bread and cream cheese into a mixing bowl. Pour the heavy cream into the bowl and over the other ingredients.  Mix the ingredients together evenly combined.

- Add the sour cream, mayonnaise, cayenne pepper, salt, pepper and old bay seasoning into the mixing bowl. Stir the ingredients together until evenly combined.

- Add the artichoke hearts, crabcake mix and crab meat into the bowl.  Gently “fold” into the other ingredients being careful not to break up the large lump pieces of crab.  

- Transfer to a clean storage container.

- Cover, date and store under refrigeration.