It's been a long time since I've made or eaten crab dip. The last time I attempted to make a baked crab dip it was rather blah. I looked at many different hot crab dip recipes before I chose the ingredients for this one. Although it is not made with cheese it does not lack creaminess or tastiness. Definitely a keeper.
6oz. fresh crab meat, rinsed & picked over
1 - 13.75oz. can quartered artichoke hearts, chopped
1 - 8oz. container Tofutti cream cheese
1/4 c. Vegenaise
3 scallions, finely chopped
1/2 lemon, zested and juiced
1/2 -1 Tbsp. Worchestershire Sauce
1/2 tsp. Hungarian paprika
1/2 tsp. Mrs. Dash's garlic & herb seasoning
1/2 tsp. kosher salt
Preheat your oven to 350F.
After rinsing the crab meat in a colander, drizzle the lemon juice over it and set aside while mixing all other ingredients in bowl. Once combined, fold in the crab meat. Put in a greased glass baking dish, pie or 8x8".
Bake in the middle of your oven until it bubbles all over and the edges are starting to turn golden brown, about 20-30minutes.
Serve with fresh baguette or crackers.