Dungeness Crab And Artichoke Dip With Crostini
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Serves/Makes: 10
Ready in: < 30 minutes
- 1/2 pound Dungeness crab meat
- 2 cups chopped artichoke hearts (not marinated)
- 8 ounces shredded Parmesan cheese*
- 1/2 cup yellow onion, 1/8" julienne cut
- 2 cups mayonnaise
- 6 sourdough baguettes**
* Reserve 2 tablespoons cheese for garnish. ** Cut on the bias into 1/4-by-4 1/4-inch slices. Combine crab, artichokes, cheese and onion in a bowl. Fold together with mayonnaise. Place in a pie tin or any metal pan. Pat down mix evenly. Bake in a 375 degrees F oven until golden brown on top (190 degrees F internal temperature), about 5 to 10 minutes. While dip is heating, place baguette slices on cookie sheet and toast until golden brown. Place dip in warmed serving bowl, top with Parmesan and minced fresh parsley. Fan out toasted baguette slices alongside dip and garnish with lemon wedges.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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