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Recipes

Cuban Crab Dip

Ingredients:

• 1 lb lump crabmeat, picked clean of shells
• 4 fresh artichokes
• 1 cup Havana Road Pepino
• 1 cup Havana Road Mojo
• 1/2 medium onion diced
• 1/2 lb swiss cheese shredded
• 1/2 lb provolone cheese, shredded
• 1 tablespoon butter, or extra virgin olive oil

Preparation Instructions:

Marinated Artichoke Hearts: Put 2 or 3 cups of water in a medium pot. Over medium high heat, bring water to a boil, then drop the artichokes in the pot. Reduce the heat to medium and steam until soft, about 30 minutes. Slice each artichoke in half and separate the hearts from the rest of the artichoke. Place the hearts in a bowl and cover with 1 cup of Havana Road Mojo. Allow the hearts to marinade in the mojo for at least 4 hours. Reserve the artichoke leaves separately in the refrigerator; discard the stems.

Marta Ines Quintana is a Cuban chef and proprietor of Havana Road Artisanal Foods based in Baltimore, Maryland. Marta's style of cooking can be described as authentically Cuban, using all-natural, wholesome ingredients, with every recipe based on her motto, "Fresca, siempre fresca!" Marta's signature sauces are available at a number of restaurants in Maryland under her banner, "Havana Road Products."

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