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Artichoke Crab Dip With Fried Yuca Chunks And Monterey Jack Cheese Gratin

4 Servings
Total Time 20 minutes
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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

Preparation

  • 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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