{"product_id":"recipes-florida-blue-crab-artichoke-dip-horseradish-recipe","title":"Florida Blue Crab \u0026 Artichoke Dip with Horseradish | Chef Charles Knight","description":"\u003ch2 style=\"text-align: center;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eA Chesapeake Bay Classic with a Tampa Bay Twist\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eYield:\u003c\/strong\u003e Approximately \u003cstrong\u003e2½ Quarts (10 Cups)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eRich, creamy, and loaded with sweet Florida blue crab, tender artichokes, three premium cheeses, and just enough horseradish to awaken the flavor without overpowering the delicate seafood. Whether you're hosting a football party, holiday gathering, family reunion, or elegant dinner, this dip is destined to become the centerpiece of the table.\u003c\/p\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eThe Story Behind This Recipe\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp\u003eCrab dip is one of America's most beloved seafood appetizers, with its roots tracing back to the Chesapeake Bay region of Maryland and Virginia during the early 1900s. Blessed with an abundance of blue crabs, families discovered delicious ways to stretch their valuable catch by combining fresh crab with dairy products, seasonings, and bread or crackers.\u003c\/p\u003e\n\u003cp\u003eBy the 1950s, cream cheese transformed those early recipes into the hot baked crab dips that became famous throughout the Mid-Atlantic. During the following decades, chefs elevated the classic by adding artichokes, roasted garlic, specialty cheeses, and horseradish, creating the rich, bubbling appetizer enjoyed today in seafood restaurants and homes across America.\u003c\/p\u003e\n\u003cp\u003eThis recipe honors those Chesapeake traditions while embracing the incredible seafood found along Florida's Gulf Coast.\u003c\/p\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eWhy I Choose Florida Blue Crab\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp\u003ePeople often ask me whether Maryland or Florida has the better blue crab.\u003c\/p\u003e\n\u003cp\u003eI've had the privilege of calling \u003cstrong\u003eboth places home\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWhile serving in the Navy with VP-8, I lived on Maryland's Eastern Shore near historic \u003cstrong\u003eSt. Mary's City\u003c\/strong\u003e, where blue crab is more than seafood—it's a way of life. Crab feasts, crab cakes, and family gatherings around newspaper-covered tables are traditions I'll always cherish.\u003c\/p\u003e\n\u003cp\u003eMore than forty years ago, I made \u003cstrong\u003eTampa Bay\u003c\/strong\u003e my home.\u003c\/p\u003e\n\u003cp\u003eSince then, I've spent countless hours cooking, fishing, entertaining, and enjoying the incredible seafood that Florida's Gulf Coast has to offer. Along the way, I've prepared hundreds of pounds of blue crab.\u003c\/p\u003e\n\u003cp\u003eMaryland blue crab has earned its legendary reputation—and deservedly so.\u003c\/p\u003e\n\u003cp\u003eBut after four decades living and cooking on Tampa Bay, \u003cstrong\u003emy personal choice is fresh Florida blue crab.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo my palate, Florida blue crab offers a delicate sweetness and a clean, buttery finish that shines in creamy dishes like this one. It doesn't compete with the cheeses, artichokes, or horseradish—it complements them beautifully, allowing the natural flavor of the crab to remain the star.\u003c\/p\u003e\n\u003cp\u003eIf you have access to fresh \u003cstrong\u003eTampa Bay blue crab\u003c\/strong\u003e, that's what I recommend. If not, use the freshest lump blue crab available from your local seafood market.\u003c\/p\u003e\n\u003cp\u003eIn the end, the best crab is always the freshest crab.\u003c\/p\u003e\n\u003cp\u003eBut in my kitchen...\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eI'm reaching for Tampa Bay blue crab every single time.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/florida_crab_and_artichoke_recipe.png?v=1785421945\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eDesigned for a 3-Quart Liquid Core Electric Saucepan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eIngredients\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e16 oz cream cheese, softened\u003c\/li\u003e\n\u003cli\u003e1 cup sour cream\u003c\/li\u003e\n\u003cli\u003e½ cup mayonnaise\u003c\/li\u003e\n\u003cli\u003e3 tablespoons prepared horseradish\u003c\/li\u003e\n\u003cli\u003e2 teaspoons Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e2 teaspoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Old Bay® Seasoning\u003c\/li\u003e\n\u003cli\u003e½ teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 (14-ounce) cans artichoke hearts, drained well and chopped\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e16 ounces fresh Florida blue crab meat\u003c\/strong\u003e (preferably Tampa Bay lump crab), picked over for shells\u003c\/li\u003e\n\u003cli\u003e2 cups shredded Monterey Jack cheese\u003c\/li\u003e\n\u003cli\u003e1 cup freshly grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e½ cup sliced green onions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOptional Topping\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e½ cup freshly grated Parmesan\u003c\/li\u003e\n\u003cli\u003eLight dusting of paprika\u003c\/li\u003e\n\u003cli\u003eChopped fresh parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eDirections\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003ch3\u003eStep 1\u003c\/h3\u003e\n\u003cp\u003eSet your \u003cstrong\u003e3-Quart Liquid Core Electric Saucepan\u003c\/strong\u003e to \u003cstrong\u003e250°F\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eStep 2\u003c\/h3\u003e\n\u003cp\u003eAdd the cream cheese, sour cream, and mayonnaise. Stir until completely smooth.\u003c\/p\u003e\n\u003ch3\u003eStep 3\u003c\/h3\u003e\n\u003cp\u003eBlend in the horseradish, Worcestershire sauce, Dijon mustard, lemon juice, garlic, Old Bay seasoning, and black pepper.\u003c\/p\u003e\n\u003ch3\u003eStep 4\u003c\/h3\u003e\n\u003cp\u003eFold in the chopped artichokes and the fresh Florida blue crab.\u003c\/p\u003e\n\u003ch3\u003eStep 5\u003c\/h3\u003e\n\u003cp\u003eAdd the Monterey Jack and Parmesan cheeses and stir until completely blended.\u003c\/p\u003e\n\u003ch3\u003eStep 6\u003c\/h3\u003e\n\u003cp\u003eCover and cook for \u003cstrong\u003e20–25 minutes\u003c\/strong\u003e, stirring every 5 minutes until the cheeses have melted and the dip is hot, smooth, and creamy.\u003c\/p\u003e\n\u003ch3\u003eStep 7\u003c\/h3\u003e\n\u003cp\u003eReduce the temperature to \u003cstrong\u003e180°–200°F\u003c\/strong\u003e and serve directly from the Liquid Core Electric Saucepan to keep the dip warm throughout your gathering.\u003c\/p\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eOptional Golden Finish\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp\u003eFor an elegant presentation, transfer the hot dip to an oven-safe serving dish.\u003c\/p\u003e\n\u003cp\u003eTop with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh Parmesan cheese\u003c\/li\u003e\n\u003cli\u003eA light dusting of paprika\u003c\/li\u003e\n\u003cli\u003eFresh chopped parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBroil for \u003cstrong\u003e2–3 minutes\u003c\/strong\u003e until lightly browned and bubbling.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/florida_crab_and_artichoke_recipe-spread.png?v=1785422120\" alt=\"\"\u003eToasted Breads\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGarlic butter baguette slices\u003c\/li\u003e\n\u003cli\u003eCrostini\u003c\/li\u003e\n\u003cli\u003eSourdough bread\u003c\/li\u003e\n\u003cli\u003eToasted rye rounds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCrackers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eButter crackers\u003c\/li\u003e\n\u003cli\u003eWater crackers\u003c\/li\u003e\n\u003cli\u003eMultigrain crackers\u003c\/li\u003e\n\u003cli\u003eWheat crackers\u003c\/li\u003e\n\u003cli\u003ePretzel crisps\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eChips\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePita chips\u003c\/li\u003e\n\u003cli\u003eBagel chips\u003c\/li\u003e\n\u003cli\u003eToasted tortilla chips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFresh Vegetables\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCelery sticks\u003c\/li\u003e\n\u003cli\u003eCucumber rounds\u003c\/li\u003e\n\u003cli\u003eSweet bell pepper strips\u003c\/li\u003e\n\u003cli\u003eBaby carrots\u003c\/li\u003e\n\u003cli\u003eBroccoli florets\u003c\/li\u003e\n\u003cli\u003eCauliflower florets\u003c\/li\u003e\n\u003cli\u003eBelgian endive leaves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eGarnishes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLemon wedges\u003c\/li\u003e\n\u003cli\u003eFresh parsley\u003c\/li\u003e\n\u003cli\u003eFresh chives\u003c\/li\u003e\n\u003cli\u003eThinly sliced green onions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eChef Charles' Tips\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eFresh Florida blue crab is worth the extra effort.\u003c\/li\u003e\n\u003cli\u003eDrain the artichokes thoroughly and pat them dry to keep the dip rich and creamy.\u003c\/li\u003e\n\u003cli\u003eFreshly grated Parmesan melts smoother and tastes better than pre-shredded cheese.\u003c\/li\u003e\n\u003cli\u003eAdd the horseradish gradually. The flavor softens during cooking.\u003c\/li\u003e\n\u003cli\u003eKeep the dip between \u003cstrong\u003e180°F and 200°F\u003c\/strong\u003e in the Liquid Core Electric Saucepan without fear of scorching.\u003c\/li\u003e\n\u003cli\u003eIf the dip thickens after sitting, stir in \u003cstrong\u003e2–4 tablespoons of warm heavy cream\u003c\/strong\u003e until smooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eMake Ahead\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp\u003ePrepare the dip up to \u003cstrong\u003e24 hours in advance\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRefrigerate covered.\u003c\/p\u003e\n\u003cp\u003eReheat in the Liquid Core Electric Saucepan at \u003cstrong\u003e225°F\u003c\/strong\u003e, stirring occasionally until hot and creamy.\u003c\/p\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eChef Charles' Secret\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp\u003eJust before serving, gently fold in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons fresh chopped parsley\u003c\/li\u003e\n\u003cli\u003e1 tablespoon finely sliced green onions\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh lemon zest\u003c\/li\u003e\n\u003cli\u003eA squeeze of fresh lemon juice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThose simple finishing touches brighten the rich flavors, enhance the sweetness of the crab, and give this dip the fresh taste of a dish served in a waterfront seafood restaurant.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/florida_crab_and_artichoke_recipe-perfect_parings.png?v=1785422440\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch1 class=\"PDq2pG_selectionAnchorContainer\"\u003eA Final Word from Chef Charles\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp\u003eI've spent a lifetime teaching people that great cooking begins with great ingredients. Whether you're preparing a holiday feast or inviting friends over to watch the big game, don't overcomplicate it. Start with the freshest blue crab you can find, use quality cheeses, and let the ingredients speak for themselves.\u003c\/p\u003e\n\u003cp\u003eFor me, that means \u003cstrong\u003efresh Florida blue crab from Tampa Bay\u003c\/strong\u003e, served warm from a \u003cstrong\u003e3-Quart Liquid Core Electric Saucepan\u003c\/strong\u003e and surrounded by crusty bread, crisp vegetables, and good friends. That's more than an appetizer—it's a celebration of great food, great memories, and the joy of gathering around the table.\u003c\/p\u003e\n\u003cp\u003eFrom my kitchen to yours...\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnjoy every bite.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c\/strong\u003e Approximately \u003cstrong\u003e2½ Quarts (10 Cups)\u003c\/strong\u003e • \u003cstrong\u003eServes 20–25 as an appetizer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e© 2026 Chef Charles Knight\u003c\/strong\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":44201369141382,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/crabandartichokedip.png?v=1785421609","url":"https:\/\/healthcraft.com\/products\/recipes-florida-blue-crab-artichoke-dip-horseradish-recipe","provider":"Health Craft","version":"1.0","type":"link"}