Dungeness Crab Dip Recipe
baked and ready for spreading on peppered slices of toasted French bread

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I ordered this hot Dungeness crab dip at a restaurant and fell in love with it, Dungeness crab dip appetizer with cream cheese, sour cream, garlic and cayenne pepper, baked and ready for spreading on peppered slices of toasted French bread. See more of my easy Gourmet Appetizer recipes

Dungeness Hot Dip
recipe created and photographed by Peg Bucholz for my website www.finedinings.com

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Prep Time: 25 min      Cook Time: 20 min      Yield: 1 cup


Ingredients

1 loaf French bread, sliced 1/4-inch-thick diagonally
Butter for French bread
Coarsely ground cracked black peppercorns
5 ounces (140 grams) fresh Dungeness crab, free of shells
3 ounces cream cheese, softened
2 tablespoons sour cream
1 garlic clove minced
1 tablespoon Parmesan cheese, finely grated
pinch of Cayenne pepper
Salt to taste

Instructions

Cut French bread slices in half at an angle, brush one side generously with butter, sprinkle lightly with cracked black pepper pressing to adhere (do not use too much black pepper because there is cayenne in the Dungeness dip). Place bread slices on a sheet pan, butter side up, broil this side only for 2 to 3 minutes or until lightly toasted.

Preheat oven to 350 degrees F.

In a small bowl combine Dungeness crab, cream cheese, sour cream, minced garlic, grated Parmesan cheese, cayenne pepper and salt. Mix well. Lightly butter two 4 oz. (1/2 cup) ramekins, fill with the crab mixture.

Bake for approximately 20 minutes or until top is bubbly and starting to turn brown. Place ramekins on a plate with a pate knife and the toasted bread, serve hot with your choice of one of my recommended chilled wines and enjoy. This is an outstanding recipe!

recommendation: Pinot Gris; Chardonnay; Sauvignon Blanc

wine bottle

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smoked trout pate
Smoked Trout Mousse with horseradish


salmon mousse creme fraiche tartlet spread
Smoked Salmon Mousse with Creme Fraiche

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com