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Palomino Crab Dip

Courses: Dips and Spreads, Starters and appetizers

Recipe Ingredients

  Herb Bread Crumbs
1/4   Day-old baguette
2 tablespoons 30mlButter - melted
1 teaspoon 5mlMinced garlic
1/4 teaspoon 1.3mlDried rosemary
1/4 teaspoon 1.3mlDried basil
1/4 teaspoon 1.3mlMinced parsley
1/4 teaspoon 1.3mlChopped fresh thyme
1/4 teaspoon 1.3mlChopped fresh oregano
1/4 teaspoon 1.3mlChopped fresh marjoram
  Dip
1 cup 237mlMayonnaise
2   Frozen artichoke hearts - (8 oz ea) - thawed, and
  Coarsely chopped
1 1/4 lbs 567g / 20ozCooked Dungeness crab meat
1/2 lb 227g / 8ozWhite onion - sliced paper-thin (small)
1/2 teaspoon 2.5mlSalt
1 oz 28gGrated Parmesan cheese
2 teaspoons 10mlLemon juice
  Chopped parsley

Recipe Instructions

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.

Source:
The Los Angeles Times, 06-07-2000

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