Crab dip is a staple at parties in Maryland, and no one does it better than chef and Maryland native Bryan Voltaggio. His version, which we adapted from his forthcoming book Home, adds artichokes and spinach and features a topping of crispy pepperoni and cracker crumbs. He serves it with saltines that have been brushed with butter and sprinkled with spices, but plain crackers, fresh bread, or tortilla chips all make perfect vehicles for dipping, too.
Ingredients
- 1 1⁄2 oz. pepperoni, minced
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 1 leek, thinly sliced
- 1 medium shallot, minced
- 1⁄2 jalapeno, seeded and minced
- 7 oz. white wine
- 1 lb. lump crab meat
- 8 oz. crème fraiche
- 4 1⁄2 oz. baby spinach
- 1 tbsp. minced parsley
- 1 tbsp. minced rosemary
- 2 (14 oz.) cans quartered artichoke hearts, rinsed and drained
- Kosher salt and freshly ground black pepper, to taste
- 2 oz. saltine cracker crumbs, lightly toasted
- Crackers or bread, for serving
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Instructions
Step 1
Heat oven to 350°. Cook pepperoni in a 4-qt. saucepan over medium-high until fat is rendered, 3-5 minutes. Using a slotted spoon, remove pepperoni from pan and drain on paper towels; set aside. Heat oil in saucepan over medium-high; add garlic, leek, shallot, and jalapeno. Cook until soft, 5 minutes. Add white wine and reduce by half, 8 minutes. Remove from heat and stir in crab, crème fraiche, spinach, parsley, rosemary, artichoke hearts, salt, and pepper. Place in a 7” x 11” casserole dish. Mix reserved pepperoni and the cracker crumbs; sprinkle over the top of dip. Bake until golden and bubbly, 40 minutes; let cool slightly before serving.
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