Stacy,
Here is a recipe for Crab and Artichoke Dip. There are probably lots of versions, but this seems to be a real crowd-pleaser. It's served at The Old Ebbitt Grill which is the oldest saloon in Washington, DC (across from the White House). Established in 1856, The Old Ebbitt Grill was a favorite of Presidents Grant, Cleveland, Harding, and Theodore Roosevelt, and is still a popular meeting spot for the Washington establishment today. It's one of my personal favorites. It has history, is charming, and has a certain cachet.
Love, Aunt Janet
This appetizer is convenient to make ahead of time. Heat it up when you need it. It has been the best-selling appetizer at Clyde's (owners of the Old Ebbitt Grill) for years and it's definitely the recipe people request the most.
1 Tbsp butter
1/2 cup finely minced onion
2 8.0 oz packages cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish sauce
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
1 14 oz. can artichoke hearts
1/2 lb crab meat, cartilage removed
1/4 cup Parmesan cheese
1. In a sauce pot sauté the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.
Here is a recipe for Crab and Artichoke Dip. There are probably lots of versions, but this seems to be a real crowd-pleaser. It's served at The Old Ebbitt Grill which is the oldest saloon in Washington, DC (across from the White House). Established in 1856, The Old Ebbitt Grill was a favorite of Presidents Grant, Cleveland, Harding, and Theodore Roosevelt, and is still a popular meeting spot for the Washington establishment today. It's one of my personal favorites. It has history, is charming, and has a certain cachet.
Love, Aunt Janet
This appetizer is convenient to make ahead of time. Heat it up when you need it. It has been the best-selling appetizer at Clyde's (owners of the Old Ebbitt Grill) for years and it's definitely the recipe people request the most.
1 Tbsp butter
1/2 cup finely minced onion
2 8.0 oz packages cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish sauce
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
1 14 oz. can artichoke hearts
1/2 lb crab meat, cartilage removed
1/4 cup Parmesan cheese
1. In a sauce pot sauté the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.
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