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Dungeness
crab when in season are plentiful in the Pacific Northwest...
While
living in Oregon we dined at a 5 star restaurant in Camas
Washington
where they served this delicious hors d'oeuvre.
I
asked about the ingredients,
they would not give me the exact ingredients but
I managed to recreated this in my
kitchen...
they served it with toasted peppered French bread
it is a delicious hot dip and an easy hors d'oeuvre to make,
when I am asked to bring a 'starter' to a gathering, I like to
take this one...
I hope you will try it
See more of
my
Appetizers
with Dungeness Crab ... all with photographs:
Stuffed Mushroom Caps
Cucumber Cups
Shrimp
Crostini
Dungeness
Crab Dip
Hot Dungeness Crab Dip Appetizer
recipe and photograph created by Peggy Bucholz www.finedinings.com
Serves 8
Makes 1 cup
5 ounces (140 grams) Dungeness crabmeat
3 ounces cream cheese
2 tablespoons sour cream
1 garlic clove minced
1 tablespoon Parmesan cheese, finely grated
a pinch of Cayenne pepper, to taste
Salt to taste
1 French bread loaf, sliced 1/4 inch diagonally
Butter
Coarsely ground cracked black peppercorns
In a small bowl combine Dungeness crab, cream cheese, sour cream, garlic,
Parmesan cheese, cayenne pepper and salt. Spoon into two buttered 1/2 cup ramekins.
Bake at 350° for 20 minutes or until bubbly and starting to brown.
Cut French bread loaf slices in half, brush one side generously with butter,
sprinkle with cracked black pepper pressing to adhere (do not use
too much black pepper because there is cayenne pepper in the Dungeness crab dip). Place
bread slices on a sheet pan, butter side up, broil 2 to 3 minutes
or until lightly toasted. Can be
made 1 day ahead and kept at room temperature. Serve with baked Dungeness crab dip...
delicious!
Wine recommendation: Champagne
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