Palomino's Dungeness Crab Dip
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
3 cups
- Serves:
- 10-12
ingredients
- 2 cups mayonnaise or 2 cups salad dressing
- 2 (7 ounce) jars marinated artichoke hearts, drained and chopped
- 1 1⁄2 cups chopped cooked dungeness crabmeat (8 oz.)
- 1 cup grated parmesan cheese
- 1 large onion, very thinly sliced
-
Herb Crust
- 1 cup soft french breadcrumbs
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 2 tablespoons finely chopped parsley
- 1 teaspoon chopped fresh rosemary leaf (or 1/4 t. dried)
- 3⁄4 teaspoon finely chopped basil leaves (or 1/4 t. dried)
- 1⁄4 teaspoon chopped thyme leaves (or 1/8 t. dried)
- 1⁄4 teaspoon chopped oregano leaves (or 1/8 t. dried)
- 1⁄4 teaspoon chopped marjoram leaves (or 1/8 t. dried)
- 1 small garlic clove, finely chopped
directions
- 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.
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RECIPE SUBMITTED BY
History Teacher
Warsaw, IN
I am a high school history teacher who loves to cook! I worked in the restaurant industry for seven years, starting in high school and later as I put myself through college. My husband, a police officer, loves to eat my food, so I love experimenting with new recipes. Food and cooking is one of my life's greatest passions! I love collecting cookbooks as well, and I have collected quite a few over the years.