Hot Artichoke Seafood Salad

Hot artichoke seafood salad is the cocktail-party dip everyone fights over. Lump crab meat folded into chopped artichoke hearts, mayonnaise, and freshly grated Parmigiano-Reggiano, then baked until the top is golden and the dip bubbles at the edges.

The dish is technically a salad in name only. It bakes hot, lands on the table hot, and gets scooped onto crackers like the dip it really is. The mayonnaise melts down to a creamy sauce, the crab releases its sweet briny notes, and the toasted almonds on top add the textural crunch that makes every cracker bite interesting.

A half teaspoon of hot pepper sauce is non-optional. It cuts the richness, brightens the crab, and keeps each bite from turning one-note.

Pro Tips

• Pick through the crab carefully for shells. Even pre-cleaned lump crab often hides a stray bit that ruins a guest’s bite.
• Use freshly grated Parmesan, not pre-shredded. The anti-caking agents in bagged cheese keep it from melting smoothly.
• Drain the artichoke hearts thoroughly and chop fine. Excess liquid makes the dip watery and big chunks make spreading awkward.

Variations

• Swap crab for cooked, chopped shrimp or a mix of seafood for a different texture.
• Add a clove of minced garlic and a tablespoon of fresh lemon juice for a brighter, more savory version.
• Serve in a hollowed-out sourdough bread bowl instead of a baking dish for a showstopping presentation that doubles as edible vessel.