| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizers, Dips, Hot | 10 | Servings | |
INGREDIENTS
| 1/2 | lb | Dungeness crab meat |
| 2 | c | Chopped artichoke hearts; (not marinated) |
| 8 | oz | Shredded Parmesan cheese* |
| 1/2 | c | Yellow onion; 1/8" julienned |
| 2 | c | Mayonnaise |
| 6 | Sourdough baguettes** |
INSTRUCTIONS
*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° F oven until golden brown on top (190° 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--the crostini--alongside dip and garnish with lemon wedges. Reprinted in The Sacramento Bee 12/10/97 Recipe by: Chef Fred Haines, 33rd Street Bistro, Sacramento, CA Posted to recipelu-digest Volume 01 Number 501 by Crane Walden <cranew@foothill.net> on Jan 12, 1998
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