Crab and Artichoke Dipby Brooke Anderson
published: 01 Dec 2009
Wine pairing by Mike Supple:
Artichoke is notoriously difficult to pair with wine due to the chemical cymarin - it can make wine taste like artificial sweetener. One wine that does seem to work is the Austrian white Grüner Veltiner.
Chardonnay: The rich cheese and cream of the dish works well with a full-bodied white like Chardonnay. The fresh and fruity style of Chardonnay will work, but the best is one that has been aged in some oak, giving it a creamier feeling in the mouth and just a touch of vanilla flavor.
Riesling: Crab meat has a natural sweetness to it. The natural high acidity of Riesling cuts through the sweetness, and the crab flavors work very well with the light fruit of the Riesling.
Grüner Veltliner: A full-bodied white wine with great fruit flavor and a natural pepper spice to accent the slight kick from the hot pepper sauce in the dish. One of the few wines that works fairly well with artichoke.
One 8-ounce package cream cheese, softened
1 cup mayonnaise
3/4 cup grated parmesan cheese, divided - saving 1/4 cup for topping
1/2 finely chopped onion
1/4 cup finely chopped celery
2 tablespoons fresh lemon juice
1 teaspoon hot pepper sauce (or more to taste)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon cayenne (optional)
12 ounces fresh or canned lump crab meat, drained (the more the better)
3/4 cup canned artichoke hearts, rinsed and chopped
1/3 cup bread crumbs
Mix first 10 ingredients very well in a bowl, season to taste with salt and pepper. Gently fold in crab and artichokes leaving crab in as large chunks as possible. Add to an 8" x 8" pan and top with remaining 1/4 cup parmesan and bread crumbs. Bake in a 350 degree oven for 30 minutes or until bubbly. Serve with crackers, crostini or just spoons.
Keywords: food, crab, artichoke, dip, gruner veltliner, chardonnay, riesling, mayonnaise, cream cheese, parmesan, onion, celery, lemon juice, hot pepper, worcestershire, garlic, salt, cayenne, bread crumbs,,