DUNGENESS CRAB DIP
This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Crab
Time 40m
Yield 1 Cup, 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2
PALOMINO'S DUNGENESS CRAB DIP
This recipe was shared with the Minneapolis/St. Paul Magazine by the head chef of the Palomino restaurant chain. It is delicious! It is very similar to the crab dip at Kincaid's as well (they are sister restaurants). You could probaby cut the breadcrumb topping in half because there is always extra; or, you could use it for another delicious recipe! The recipe gives you the option of using fresh or dried herbs, which is helpful.
Provided by History Teacher
Categories Crab
Time 40m
Yield 3 cups, 10-12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 317.6, Fat 21.6, SaturatedFat 5.7, Cholesterol 27.1, Sodium 611.5, Carbohydrate 25.8, Fiber 4.2, Sugar 4.8, Protein 7.1
PALOMINO CRAB DIP
Categories Shellfish Condiment/Spread Side Bake
Number Of Ingredients 7
Steps:
- Combine mayonnaise, artichoke hearts, crab meat, onion and salt. Mix well.
- Place crab mixture in 9-inch square casserole and top with Herb Bread Crumbs and cheese. Bake at 500 degrees until very hot and bubbly, 5 minutes. Drizzle lemon juice over top. Sprinkle with chopped parsley. Serve with plain or Herbed Crackers.
PALOMINO CRAB DIP RECIPE
Provided by á-170456
Number Of Ingredients 19
Steps:
- For the Herb Bread Crumbs: Cut baguette into 1-inch cubes. Place in food processor and process to coarse (about 3/8-inch) crumbs. Do not over-process crumbs. Combine bread crumbs, butter, garlic, rosemary, basil, parsley, thyme, oregano and marjoram. Mix until butter is evenly distributed and absorbed by bread crumbs. For the Dip: Combine mayonnaise, artichoke hearts, crab meat, onion and salt. Mix well. Place crab mixture in 9-inch square casserole and top with Herb Bread Crumbs and cheese. Bake at 500 degrees until very hot and bubbly, 5 minutes. Drizzle lemon juice over top. Sprinkle with chopped parsley. Palomino restaurant serves this with herbed pizza crust wedges but you may serve it with water crackers, any plain or seeded crackers or sliced crusty French bread. This recipe yields 5 cups dip. Each tablespoon: 37 calories; 66 mg sodium; 4 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 1 gram protein; 0.08 gram fiber.
SPICY CRAB DIP
This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it's served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year - and you can certainly make this with freshly steamed and picked meat if you'd like - canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.
Provided by Vallery Lomas
Categories snack, dips and spreads, appetizer
Time 45m
Yield 4 to 6 servings (3 cups)
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
- In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
- Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
- Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.
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- Cut baguette into 1-inch cubes. Place in food processor and process to coarse (about 3/8-inch) crumbs. Do not over-process crumbs.
- Combine bread crumbs, butter, garlic, rosemary, basil, parsley, thyme, oregano and marjoram. Mix until butter is evenly distributed and absorbed by bread crumbs.
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