Hot Crab Dip I

Ingredients and Weight:

• 1 pound lump crab meat, picked over
• 1 (8-ounce) package cream cheese, softened
• 1 (14.5-ounce) can artichoke hearts, drained and chopped
• 1 (10-ounce) can cream of celery soup
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the crab meat, cream cheese, artichoke hearts, cream of celery soup, Parmesan cheese, onion, green bell pepper, mayonnaise, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well.
3. Pour the mixture into a 9x13 inch baking dish.
4. Bake for 30-35 minutes, or until heated through and bubbly.
5. Serve hot with crackers, bread, or chips.

Nutritional Information (per serving):

• Calories: 250
• Protein: 15 grams
• Fat: 15 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Creamy and cheesy
• Savory and flavorful
• Perfect for parties and gatherings
• Can be made ahead of time and reheated for easy serving

User Comments:

• "This crab dip is amazing! It's so creamy and flavorful, and the artichoke hearts add a nice touch."
• "I love that this dip is easy to make and always a crowd-pleaser."
• "This is my go-to appetizer for parties. It's always a hit!"
• "I love to top this dip with melted cheese or shredded chicken."
• "I've also made this dip with imitation crab, and it's still delicious!"

Special Precautions and Tips:

• Be sure to pick over the crab meat to remove any bones or cartilage.
• If you don't have artichoke hearts on hand, you can substitute chopped spinach or zucchini.
• This dip can be made up to 2 days ahead of time. Simply store it in the refrigerator and reheat it in the oven when ready to serve.
• Serve with your favorite crackers, bread, or chips.