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Directions

THAW crab cakes according to package directions (either in the refrigerator over night or under running cool or tepid water).

PREHEAT oven to 350?.

MIX aioli sauce, mayonnaise, sour cream, artichoke hearts, parmesan cheese and green chiles in a medium sized mixing bowl. Use fingers to gently crumble crab cakes into the bowl with the mayonnaise and sour cream mixture. Gently stir mixture together with a fork until combined.

SPOON crab and artichoke dip into a 2 quart baking dish. Bake for 40 to 45 minutes or until fully heated and the top starts to turn golden brown.

From Maggie S: I serve this in a pumpernickel bread bowl for a great (and tasty!) presentation.

From Tony R: I crack some fresh black pepper on the dip after taking it out of the oven.

Ingredients

1 (8 oz) package SeaPak® Maryland Style Crab Cakes, thawed

1 packet aioli sauce (included in package)

1/2 cup mayonnaise

1/2 cup sour cream

1 can (14 oz) artichoke hearts, well drained

1 cup shredded parmesan cheese

1 can (4.5 oz) chopped green chiles

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