Dungeness Crab & Artichoke Dip With Crostini

15m
Prep Time

10m
Cook Time

25m
Ready In

Recipe: #17233

February 07, 2015

Categories: Dips, Shellfish, Crab meat, Dairy, Cheese, Parmesan, Vegetables, Artichokes, Appetizers, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, New Years, Oven Bake more

recipe by:
lazyme

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recipe by:
lazyme

"From Chef Fred Haines, 33rd Street Bistro, Sacramento, CA."

Original recipe yields 10 servings

Metric US

Ingredients

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1/2 pound cooked crabmeat (Dungeness crab meat)
2 cups chopped artichoke hearts (not marinated)
8 ounces shredded parmesan cheese (reserve 2 tablespoons)

1/2 cup julienned yellow onion (1/8-inch julienne)
2 cups mayonnaise
6 bread baguettes (sourdough baguettes)

Nutritional

Serving Size: 1 (133 g)
Calories 285.9
Total Fat - 18.6 g
Saturated Fat - 6.4 g
Cholesterol - 40.9 mg
Sodium - 1009.3 mg
Total Carbohydrate - 19.3 g
Dietary Fiber - 1 g
Sugars - 2.6 g
Protein - 11.2 g
Calcium - 239.4 mg
Iron - 1.9 mg
Vitamin C - 2.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut the baguettes on the bias into 1/4x4x1/4-inch slices.

Step 2

Combine crab, artichokes, cheese and onion in a bowl. Fold together with mayonnaise.

Step 3

Place in a pie tin or any metal pan. Pat down mix evenly.

Step 4

Bake in a 375F oven until golden brown on top (190 internal temperature), about 5 to 10 minutes.

Step 5

While dip is heating, place baguette slices on cookie sheet and toast until golden brown.

Step 6

Place dip in warmed serving bowl, top with Parmesan and minced fresh parsley.

Step 7

Fan out toasted baguette slices (the crostini) alongside dip and garnish with lemon wedges.

Tips & Variations

No special items needed.

Tags : Dips Appetizers

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