Executive Chef Jeff White’s Baked Crab, Lobster and Artichoke Dip


Since people are always asking us for fabulous hors d’oeuvres recipes for New Year’s Eve parties, we decided to reintroduce one of our favorites.  A few years ago, Executive Chef Jeff White, of Russ and Marie’s Marconi Beach BBQ and Seafood Restaurant in South Wellfleet, gave us his recipe for  Baked Crab, Lobster and Artichoke Dip.  Since that time it has become the most popular party recipe on our website.

So if you are looking for an hors d’oeuvre for your New Year’s Eve Party, go no further then this recipe.  Your guests will rave about your party for days, maybe even months!!!

Baked Crab, Lobster and Artichoke Dip

Serves 6 – 8


2-8 ounce packages Cream Cheese, softened
4 ounces Lobster Meat, chopped
4 ounces Crab Meat, chopped
1/2 cup Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 8 ounce can Artichoke Hearts (NOT Marinated),drained and chopped
1 Tablespoon Old Bay seasoning
2 Tablespoon Chopped Fresh Garlic
1 teaspoon Worcestershire Sauce
2 Tablespoons Finely Chopped Scallions
Juice of One Lemon


Place all ingredients in bowl and mix until combined
Spread in 10” oven safe or microwave safe shallow dish or pie pan
Cooking Options:
1. Bake in preheated 350 degree oven for 10-12 minutes or until bubbly
2. Microwave for 2-3 minutes or until bubbly
Garnish with lobster claw and chopped scallions
Serve with toasted pita chips or hearty crackers

May 2017 Bring Good Health, Great Friends, and Fabulous Food!!!!

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