Crab

& Artichoke Dip

by Chef Paul Wernsdorfer

(Serves 4 to 6)

2 - 8oz. packages cream cheese
1 tsp. garlic powder
2 tbl. Dijon Mustard
1/4 tsp. Cayenne Pepper Powder
1 tsp. Lawry's Seasoning Salt
2 tbl. Dry Sherry
1/2 cup heavy cream
1 small can artichoke hearts
1/2 lb. backfin crabmeat

Place cream cheese in mixing bowl with paddle attachment, blending until softens. Add mustard and spices, blend, add sherry and heavy cream. Drain artichokes and crabmeat (if necessary), then add to cheese mixture. Mix until blended. Do not over mix.

Bake in bread bowls or casserole and serve with pita or french bread to dip.

Fisherman's Village

Fisherman's Inn - (410)827-8807
Fisherman's Crab Deck - (410)827-6666
Fisherman's Seafood Market - (410)827-7323
3116 Main Street
Grasonville, MD 21638
Kent Narrows
WEBSITE