Palomino's Dungeness Crab Dip

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READY IN: 40mins
SERVES: 10-12
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups mayonnaise or 2 cups salad dressing
  • 2
    (7 ounce) jars marinated artichoke hearts, drained and chopped
  • 1 12
    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)
  • 34
    teaspoon finely chopped basil leaves (or 1/4 t. dried)
  • 14
    teaspoon chopped thyme leaves (or 1/8 t. dried)
  • 14
    teaspoon chopped oregano leaves (or 1/8 t. dried)
  • 14
    teaspoon chopped marjoram leaves (or 1/8 t. dried)
  • 1
    small garlic clove, finely chopped
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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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