Dungeness Crab And Artichoke Dip With Crostini

Recipe Ingredients

1/2 lb	227g / 8oz	Dungeness crab meat
2 cups	292g / 10oz	Chopped artichoke hearts - (not marinated)
8 oz	227g	Shredded parmesan cheese*
1/2 cup	31g / 1.1oz	Yellow onion - 1/8" julienne
2 cups	474ml	Mayonnaise
6		Sourdough baguettes**

Recipe Instructions

*Reserve 2 tablespoons cheese for garnish. **Cut on the bias into 1/4-by-4 1/4-inch slices.

Combine crab, artichokes, cheese and onion in a bowl. Fold together with mayonnaise. Place in a pie tin or any metal pan. Pat down mix evenly.

Bake in a 375F oven until golden brown on top (190internal temperature), about 5 to 10 minutes. While dip is heating, place baguette slices on cookie sheet and toast until golden brown.

Place dip in warmed serving bowl, top with Parmesan and minced fresh parsley. Fan out toasted baguette slices--the crostini--alongside dip and garnish with lemon wedges.

Source:
Chef Fred Haines, 33rd Street Bistro, Sacramento, CA

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.