Wondering what to do with the leftover hot crab and artichoke dip from your latest party? We had a half batch of it left over from our previous blog post and we were wondering what we could do with it besides just eat it as a dip. We came up with this crab and artichoke pasta recipe which is sure to please!

Let’s recap the hot crab and artichoke dip in case you missed our last blog post.

Hot Crab and Artichoke Dip Recipe

Skill Level: Beginner                    

Prep Time: 10 minutes        

Cook Time: 20 minutes

Total Cook Time: 30 minutes

Ingredients Required to make Hot Crab and Artichoke Dip

1 cup Cameron’s Lump Maryland Crab Meat

1 sm jar of marinated artichokes, chopped

1/2 cup cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup monterray jack cheese plus a little more to sprinkle on top

1 small clove garlic, minced

2 tbsp fresh parsley, chopped

dash of salt and pepper

Hot Crab and Artichoke Dip Cooking Directions

Turn your oven to 375 degrees. Beat the cream cheese, mayonnaise and sour cream in a medium sized bowl until mostly smooth. Fold in the rest of the ingredients and spoon into the dish or dishes you would like to bake it in, I chose two extra large ramekins. Sprinkle with a little bit of monterray jack cheese and bake for about 20 minutes or until brown and bubbling. Serve with wheat crackers, rice crackers, corn chips, and/or veggie sticks.

Crab and Artichoke Pasta Topped with Gremolata and Arugula Recipe

Skill Level: Intermediate

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Cook Time: 25 minutes

Ingredients Required to make Crab and Artichoke Pasta

1/2 cup parsley, chopped

1 lemon, zested

1 garlic clove, minced or grated or micro planed

pasta of your choice, enough for 4 people

1/2 recipe of the hot crab and artichoke dip

1/2 – 1 cup of Cameron’s Lump Maryland Crab Meat

1/3 cup dry white wine

1/3 cup heavy cream

salt and pepper to taste

1 cup of arugula

grated Parmesan cheese, to sprinkle on your pasta

Crab and Artichoke Pasta Cooking Directions

First let’s make the gremolata so that it can hang out for a few minutes and the ingredients can get to know each other. Mix the chopped parsley, lemon zest and minced garlic in a small bowl and set aside. Some gremolata recipes call for anchovy paste, but we are making one without it.

Next get your pasta water boiling. Fill a large pot 3/4 of the way with water and add some salt to the pot (adding salt to your pasta water ensures that your pasta is flavored so your dish will not be bland). Put the pot on the stove over high heat and wait for it to boil. You need pasta for approximately 4 people for this recipe. Not sure how much pasta you need for 4 people? Click here to read the Wikihow site on how to measure dry pasta.

Let’s get started on the crab pasta sauce. In a medium sauce pan, bring your 1/3 cup of dry white wine to a boil over medium heat. Once it is boiling, add in your leftover hot crab and artichoke dip and cook until it is incorporated into the white wine and has come back to boiling. Add in the heavy cream and salt and pepper and turn the element down to low so the sauce can simmer.

Is your pasta water boiling? Add the pasta to your pot and follow the package cooking directions. Usually 7-10 minutes is the normal cooking time for pasta. Once your pasta is almost done cooking add the lump Maryland crab meat to your sauce and let it cook just for a minute or two. You don’t want the crab meat to get lost in the sauce. (If you have any marinated artichokes left over from making the dip, you could chop up some of those and throw them in too!)

Drain your cooked pasta, reserving a 1/4 cup of the pasta water. Adding the pasta water into the pasta when you toss it in the sauce will let your sauce stick to your pasta better. Toss the sauce and pasta water with your pasta and divide it on to 4 plates. Top each plate with a bit of the gremolata, arugula and Parmesan cheese. Now you are ready to eat!

Garlic toast would be the perfect accompaniment to this crab pasta recipe. We hope you enjoy eating this pasta as much as we did!

Side Notes: If you want to make this crab pasta recipe but don’t have any leftover dip, you can put all the ingredients for the dip into the pan after bringing your white wine to a boil. Please don’t reuse dip that has been sitting out for hours, it is no longer food safe.

Buy Maryland Blue Crab Online

Not in the mood to cook? Remember you can order your crab products online from the Cameron’s Seafood online store – we sell Maryland crab cakes and Maryland crab soup (to name just a few of our delicious seafood products!) Let us know how your crab pasta turned out on FacebookTwitter, or Instagram. Happy cooking!

By: Melanie Craighead

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