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Welcome to Best Bites, a video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
Take your appetizer game to the next level with this twist on a favorite classic. Melted cheese, a little greens and fresh crab? Yes, please!
This dish is the perfect way to say goodbye to summer while still utilizing one of the season’s best ingredients: crab. A little heavier than most summer hors d’oeuvres, this recipe is hearty enough to warm the belly on those chillier, almost-fall nights.
8 ounces softened cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
10 ounces fresh baby spinach
2 cans (14 ounces each) artichoke hearts
8 ounces lump crabmeat
2 cloves garlic, minced
6 ounces Parmesan cheese, shredded
2 teaspoons Old Bay seasoning
1/4 teaspoon cayenne
salt and pepper, to taste
Preheat oven to 350Â° F.
In a bowl, mix cream cheese and sour cream together.
Steam spinach in microwave and then drain.
Chop artichokes and spinach, and add to the cheese and sour cream mixture.
Add lump crabmeat into the mixture as well.
Add garlic, 4 ounces of Parmesan, Old Bay, cayenne, pepper and salt to mixture.
Mix everything together and pour into baking dish.
Sprinkle the remaining Parmesan cheese on top.
Bake for 10-12 minutes.
Serve with chips, pita bread, pretzels or veggies.
If you’re cooking for a crowd, try making these mini bacon burger bites for passing around the party.
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