Posted by: Chefshell 05-27-99 1:59 AM
Crab Dip by Chefshell
1 cup mayonnaise
3/4 to 1 lb. fresh lump crabmeat
1 cup fresh grated Parmigiano-Reggiano cheese
1/2 cup chopped white onion (Finely chopped)
1-2 garlic cloves, finely minced OR roasted garlic
1 jar artichoke hearts, drained and rinsed, chopped fine
Fresh parsley, dill or spinach, chopped finely
Juice of 1 lemon
2 tbsp. dry white wine
1 tbsp. Worcestershire sauce
3 tbsp. breadcrumbs, seasoned with salt, pepper, cayenne, and paprika (to taste)
2 tbsp. fresh grated Parmigiano-Reggiano cheese
Olive oil, salt & pepper
Preheat oven to 400 degrees.
Mix together mayonnaise, crabmeat, cheese, onion, chopped artichokes, and garlic in a bowl.
Season to taste with salt, pepper, paprika. Add parsley, dill or spinach to taste.
Add lemon juice, wine, Worcestershire, and reseason to taste. Pour into dish to bake.
Top with breadcrumbs, additional parmigiano-reggiano cheese and seasonings.
Sprinkle a little olive oil over top and bake until golden and crispy. About 20 minutes.
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