Servings: 4 Servings
Ingredients
- 3 lbs. jumbo lump crab
- 1 lbs. chopped canned artichoke hearts
- 3 c. heavy cream
- 1 c. cream cheese
- 1 c. Boursin Gournay cheese
- 1 T. chopped garlic
- 2 T. chopped parsley
- Juice from 1 lemon
- 3 tsp. Kosher salt
For Garnish
- 2 c. grated Monterey Jack cheese
- 3 c. pre fried TIO JORGE yuca croutons
Instructions
- Combine cream, cream cheese and Boursin cheese.
- Bring to a simmer.
- Whisk together until creamy.
- Add rest of ingredients and bring to a simmer
To Assemble
- Place artichoke crab dip into casserole dish.
- Deep fry Yuca Croutons for 2-3 minutes in 350°F preheated oil (Note: fry from
- frozen state)
- Arrange fried yuca croutons.
- Top with grated Monterey Jack cheese.
- Place into the broiler and cook until cheese is golden brown and bubbly.
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