CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Stanley & Seafort's Hot Dungeness Crab Dip

elissa's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 36 oz
Ready in: < 30 minutes

  • 4 cups mayonnaise
  • 1 pound dungeness crab meat
  • 8 ounces thinly sliced onion
  • 1 pound chopped artichoke hearts
  • 8 ounces shredded Parmesan cheese
  • 3 teaspoons minced fresh parsley

Preheat oven to 350 degrees F.

Combine and mix the mayonnaise, artichoke hearts, crab meat, parmesan and onions.

Portion crab mixture (6 ounces each) into small ovenproof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.

Arrange about 10 focaccia bread slices on a plate around the crab dip and garnish with diced parsley and lemon slice.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Dungeness Crab And Artichoke Dip With Crostini
   by arabella5








Red Lobster's Dungeness Crab Bisque
   by Islandgirl9








Dungeness Crab Cakes ( Great With Thai Sweet Sauce)
   by ICOOK2



1/3 c. celery, finely diced 1/3 onion, finely diced 1/3 red bell pepper, diced 1 c. Dungeness crab meat, picked and drained 1 egg 1/2 c. mayonnaise juice from 1/2 lemon 1 tsp. Worcestershire sa




Stanley Cup Dip
   by sgre52160



1 can refried beans 1 can green chilies, chopped 1/4 cups jalapenos, chopped 16 oz sour cream 1 pkg taco seasoning mix 1/2 tsp red pepper and Tobasco 1/2 cups green onions, chopped 1 red onion,




* Pasta Casserole * - Stanley Tucci's
   by sgre52160



4 tablespoons (½ stick) butter ¼ cup all-purpose flour 2 cups whole or skim milk Kosher salt and freshly ground black pepper to taste 1/8 teaspoon nutmeg 1 pound Swiss chard, tough stems r





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.