CRAB AND ARTICHOKE DIP

By á-3514

Ingredients

• 1 pound snow crabmeat, picked through for cartilage
• 3 14-ounce cans artichoke hearts packed in water, quartered and drained
• 2 shallots, minced
• 2/3 cup white wine
• 2 cups heavy cream
• 1 1/2 c. Reggiano Parmesan cheese
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon granulated garlic powder
• Cornstarch slurry (4 tablespoons cornstarch dissolved in 4 tablespoons water)

Preparation

Step 1

Sauté the shallots until they begin to brown. Deglaze pan with wine. Add remaining ingredients except cheese. Simmer for 30 minutes. Add cheese. Bring mixture to low boil, stirring constantly until cheese melts. Add cornstarch slurry, continue stirring for 3-5 more minutes. Serve with warm baguettes or French bread right out of the oven.