COMMENT:
For your next cocktail party, especially around the holiday season,
no combination is better for a unique and tasty dip than crabmeat
and artichokes. An interesting thing about this recipe is the many
variations that may come about by simply adding more cream to create
a soup or throwing in 2 cups of chopped spinach and replacing the
crab meat with oysters for a fabulous Oysters Rockefeller Dip.
INGREDIENTS:
- 1 pound jumbo lump crabmeat
- 2 (8 1/2-ounce) cans artichoke hearts, drained
- 1/4 pound butter
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 2 tbsps garlic, minced
- 1/4 tsp granulated garlic
- 1/4 tsp nutmeg
- 1/2 cup flour
- 2 cups chicken stock
- 1 pint heavy whipping cream
- 1 ounce dry white wine
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
- 2 cups Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp basil, chopped
METHOD:
Begin by rinsing artichokes well under cold water to remove the
brine. Chop artichokes coarsely in a food processor, remove and
set aside for later use. In a 2-quart heavy-bottom sauté
pan melt butter over medium-high heat. Add onion, celery, bell peppers
and garlic. Sauté 3-5 minutes or until vegetables are wilted.
Add artichokes and blend well into the vegetable mixture, stir and
cook 5 additional minutes. Sprinkle in flour and blend well to form
a white roux, do not brown. Add chicken stock and heavy whipping
cream, one cup at a time, whisking constantly until a thick cream
sauce is achieved. Reduce heat to simmer. Add white wine and season
to taste using salt and pepper. Simmer approximately 15 minutes,
stirring occasionally to keep from scorching. The mixture should
resemble a thick cream sauce. Should it become too thick, additional
whipping cream or stock may be added to reach desired consistency.
Add green onions and parsley, then fold in lump crabmeat. Cook 5
minutes longer and remove from heat. Fold in Parmesan cheese and
adjust seasonings if necessary. Place the mixture in a chafing dish
and serve with garlic croutons or crackers. |
