From "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup dry white wine
  • 4 ounces cream cheese, room temperature
  • 1 (16-ounce) can water-packed artichoke hearts, drained and finely chopped
  • 1 cup mayonnaise
  • 1 egg
  • 1 pound fresh crab or 2 (8-ounce) cans crab meat
  • 2 ounces blue cheese, finely crumbled
  • Sliced black olives for garnish (optional)

Preheat oven to 350 degrees.

In a saucepan over low heat, combine white wine and cream cheese and simmer until cheese is creamy.  Remove from heat and blend thoroughly with wire whisk.

Stir in artichoke hearts, mayonnaise, egg, crab meat and blue cheese.  Pour into 8 x 8-inch ovenproof baking dish and bake for 30 minutes at 350 degrees.  Garnish with black olives if desired.

Serve with crackers.

SERVINGS: 10 - 12

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