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Recipe of the Week: Artichoke Crab Crostini

By Staff | Mar 3, 2020

Chef Loretta Paganini

The “season” is upon us. A very busy time of the year on the island, traffic is at an all-time high, long lines wait for us at our favorites establishments and our social calendar seems to be always packed. With everybody back on Sanibel, this is the time to enjoy visiting with friends and catching up with each other’s lives. I love inviting friends over to my place for appetizers and a drink before going out to dinner. I have learned from experience to keep it simple. I usually serve nuts, a variety of cheeses, crackers, Italian olives and an easy appetizer recipe. This recipe is a favorite among my friends, and it can be made in no time. Serve it warm right out of the oven. Enjoy! (Chef tip: To make crostini, slice using a serrated knife a loaf of French bread, brush it with olive oil and bake in a preheated 350 degree oven for 8-10 minutes.)

1 (10-ounce) package frozen spinach; thawed, drained and coarsely chopped

2 cups thawed, chopped frozen artichokes

1 pound fresh lump crab meat

8 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup grated Parmigiano Reggiano

1 tablespoon lemon juice

1/4 teaspoon salt

2 cloves garlic, minced

1/2 teaspoon dry mustard

1 teaspoon Old Bay seasoning

1/8 teaspoon Tabasco hot sauce

16 crostini

Preheat oven to 350F. In a large bowl mix the cream cheese, sour cream and mayonnaise using a hand held mixer.

Fold in artichokes and spinach. Add Parmigiano cheese, lemon juice, garlic, mustard, Old Bay, salt and hot sauce. Gently fold in the crab meat.

Pour into a baking dish. Bake in the preheated oven until bubbling and golden brown on top. About 20-25 minutes. Serve warm with crostini.