Hot Dungeness Crab Dip
Recipe: #22344
January 02, 2016
Categories: Dips, Crab meat, Cheese, Parmesan, Appetizers, Onions, Pacific Northwest, One-Pot Meal, Christmas, Game/Sports Day, New Years, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, more
"This is from a local Restaurant by the name of Stanley & Seafort's. A wonderful place to eat dinner and look at the city lights. A must have as an appetizer. Yes! It is on the expensive side but well worth it. I throw it under the broiler for a minute or two to brown. If not using (6 ounce) small individual baking dishing you will need to cook longer. Enjoy!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (381.7 g)
- Calories 672.1
- Total Fat - 39.7 g
- Saturated Fat - 10.3 g
- Cholesterol - 111.3 mg
- Sodium - 1967.3 mg
- Total Carbohydrate - 53.4 g
- Dietary Fiber - 3 g
- Sugars - 8.6 g
- Protein - 29.1 g
- Calcium - 459.9 mg
- Iron - 1.6 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Thinly slice the onion.
Step 3
Chop the artichoke hearts.
Step 4
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.
Step 5
Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.
Tips
No special items needed.
1 Reviews
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