Baked Crab and Artichoke Dip

Ingredients and Weight:

• 1 pound (454 grams) jumbo lump crab meat, picked over for shells and cartilage
• 1 14-ounce (397 grams) can artichoke hearts, drained and chopped
• 1 cup (227 grams) mayonnaise
• 1 cup (150 grams) sour cream
• 1 cup (120 grams) grated Parmesan cheese
• 1/2 cup (60 grams) chopped fresh parsley
• 1/4 teaspoon (1 gram) Old Bay seasoning
• 1/4 teaspoon (1 gram) salt
• 1/4 teaspoon (1 gram) black pepper
• 1/2 cup (120 grams) shredded mozzarella cheese

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine crab meat, artichoke hearts, mayonnaise, sour cream, Parmesan cheese, parsley, Old Bay seasoning, salt, and pepper. Stir until combined.
3. Pour the mixture into a greased 8-inch baking dish.
4. Sprinkle with mozzarella cheese.
5. Bake for 25-30 minutes, or until bubbly and heated through.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 250
• Protein: 15 grams
• Fat: 15 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Creamy and rich
• Savory and flavorful
• Perfect for dipping with bread, crackers, or vegetables

User Comments:

• "This dip is amazing! I love the combination of crab and artichoke, and the melted mozzarella on top is heavenly."
• "I made this for a party and it was such a hit. Everyone loved the creamy texture and the flavorful filling."
• "I've tried other crab dip recipes before, but this one is by far my favorite. It's easy to make and always turns out perfectly."

Special Precautions and Tips:

• Use fresh or frozen crab meat for the best flavor.
• If you can't find Old Bay seasoning, you can substitute a mixture of celery salt, paprika, and black pepper.
• Be careful not to overbake the dip, as it can become dry and tough.