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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 package (8 oz) 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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