Dungeness Crab And Artichoke Heart Dip Food

CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately.

HOT DUNGENESS CRAB DIP

Steps:

• Preheat oven to 350 degrees.
• Thinly slice the onion.
• Chop the artichoke hearts.
• Combine mayonnaise, crab meat, artichoke hearts, onions and the Parmesan cheese well. Portion crab mixture (6 oz.) into small oven proof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
• Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.

KINCAID'S DUNGENESS CRAB DIP RECIPE

Steps:

• Heat the oven to 350 degrees. Combine the crab meat, mayonnaise, onion, artichoke hearts and cheese, mixing well. Turn the mixture into an oven-safe shallow baking dish, such as a gratin dish. Bake until the dip is bubbly on the edges, 20 to 25 minutes. Garnish it with minced parsley. Serve with assorted breads, if desired. This recipe yields 8 to 10 servings. Each of 10 servings: 265 calories; 547 mg sodium; 23 mg cholesterol; 23 grams fat; 2 grams saturated fat; 12 grams carbohydrates; 7 grams protein; 0.20 gram fiber.

DUNGENESS CRAB DIP

Steps:

• Preheat oven to 350° degrees F.
• Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
• In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
• When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
• Makes approximately 1 cup.

PALOMINO'S DUNGENESS CRAB DIP

Steps:

• Preheat oven to 350. Mix all ingredients of Herb Crust; refrigerate in airtight container while preparing crabmeat mixture. Mix mayonnaise, artichokes, crabmeat, cheese, and onion in medium bowl. Spread crabmeat mixture in ungreased, shallow 1-1/2-qt. casserole or oven-proof dish. Sprinkle with 3 T. Herb Crust. Bake uncovered 15-20 minutes or until golden brown. Serve with crackers or bread. Yields about 3 Celsius.

KINCAID'S DUNGENESS CRAB DIP RECIPE - (3.1/5)

Steps:

• Heat the oven to 350°F. Combine the crab meat, mayonnaise, onion, artichoke hearts and cheese, mixing well. Turn the mixture into an oven-safe shallow baking dish, such as a gratin dish. Bake until the dip is bubbly on the edges, 20 to 25 minutes. Garnish it with minced parsley. Serve with assorted breads, if desired. This recipe yields 8 to 10 servings.