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Hot Crab and Artichoke Dip

Hot Crab and Artichoke Dip
Prep Time
10 minutes
Cook Time
20 minutes

Do you ever wonder where recipe inspiration comes from?  Well this one came in the form of an insistent mom looking for a great dip she could serve when company came over.  Our resident chef’s mom called, texted and we wouldn’t be surprised if she emailed a couple times too, as she was set on serving a hot crab and artichoke dip at her annual party.  So we made mama happy!

This is a great appetizer that tastes wholesome, warm and salty and can be served on quite a few vessels – vegetables, toasted sour dough bread, pita chips, even tortilla chips.

You can use either the Maryland Style Crab Cakes or if you prefer a bit of spice, our Jalapeño Crab Cakes work well too!



You will need 2 portions of Fish Fixe Crab Cake

    • 12 ounce jar of artichoke hearts, rinsed, drained and loosely chopped
    • 4 ounce jar of Pimentos
    • 5 ounces of water chestnuts
    • 4 ounces of cream cheese 
    • 1 tbsp Old Bay 
    • ½ c Greek Plain yogurt 
    • 1 tbsp Old Bay 
    • ½ c parmesan cheese
    • 1 lemon
    • Dozen slices of sour dough bread, toasted




  1. Thaw and prep the Fish Fixe Crab Cakes according to the package instructions
  2. Set the oven to 375º
  3. Dry the chopped artichokes REELY well
  4. Add the artichokes to a pan on low heat to further dry them out
  5. Dry the water chestnuts and add to the pan with artichokes
  6. Add cream cheese to the warm pan to soften
  7. Blend with spatula
  8. Fold in 2 Crab Cakes to the pan
  9. After you incorporate everything, taste it and add lemon
  10. Transfer to an 8” pie dish 
  11. Sprinkle the top with Parmesan cheese to form a slight crunchy top
  12. Bake the dip for 20 minutes or watch until it gets bubbly 
  13. If you prefer to thin out the dip for a more saucy texture, add Greek yogurt or more cheese to make it creamy
  14. Serve with toasted slices of sour dough bread

Recipe Notes

Convenient. Healthy. Affordable.

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