Andrew Zimmern’s Hot Crab & Artichoke Dip

Total time: 35 minutes


  • 8 ounces lump crabmeat
  • 14 ounce can artichoke hearts packed in water, drained and coarsely chopped
  • 2/3 cup mayonnaise
  • 1 cup freshly grated Parmegiano reggiano
  • 3 tablespoons minced parsley
  • 3 cloves of garlic, minced
  • 2 tablespoons Madeira
  • Salt and white pepper
  • Dash of paprika
  • Several pinches of cayenne


In a mixing bowl, combine crab, artichoke hearts, mayo, parmesan, garlic and madeira with a fork. It should be thoroughly mixed but lumpy. Season with salt and white pepper to taste.

Put mixture in a flat casserole dish large enough so that the mixture is no deeper than 2 inches or so. Top with paprika and cayenne.

Bake uncovered for 20 minutes until bubbly.

Serve with toasted, sliced bread.

Photograph by Madeleine Hill.