| 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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”