Ever since our little adventure to Seattle's Crab Pot, I've been crab crazy. Lucky for us, crabbing season for Dungeness crabs typically starts in late fall and runs till early spring, with the winter months being the most productive. Alaskan Dungeness season runs into the summer months, making crab fishing a year around treat in the Pacific Northwest.
We didn't try this at the Crab Pot, but rumor has it, it's one of the best dips in the city. This will be just perfect for our upcoming Girl's Weekend....a good chardonnay and some college football.
Hot Crab Dip
- 1 pound jumbo lump crabmeat
- 1 cup grated jack cheese
- 1 cup mayonnaise
- 1/4 cup grated Parmesan
- 1 jar artichoke hearts, quartered and in oil (drained); chop them slightly
- 1/4 cup diced onions (I prefer sweet yellow, some might like green scallions)
- 2-3 roasted garlic cloves or just use 2 raw cloves, minced, pressed or grated
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 - 2 dashes Tabasco or other hot pepper sauce (just a little kick in the back)
- Salt and pepper (more pepper than salt...remember cheese is salty)
- Crackers, bread, bread sticks, warm pita bread or an old tire (just kidding about the tire)
- Preheat oven to 375
- Combine all ingredients and stir together then place in a greased casserole dish. Bake for 30 minutes or until hot and bubbly.
- Serve with bread or crackers
Recipe a slight adaptation of Paula Dean and my Grandma Virginia whose originally handwritten recipe I still have