Market Street Dungeness Crab-Artichoke-Spinach Dip/Hot
(Serves 8-12 as an appetizer)
Ingredients:
1 pound Dungeness crab meat
2 cups mayonnaise
(1) 14-ounce can artichoke hearts packed in water, drained and coarsely chopped
1/2 cup bread crumbs
1/4 teaspoon cayenne pepper
2 cups fresh spinach, coarsely chopped
1/2 cup fresh Parmesan cheese, grated
2 tablespoons fresh Parmesan cheese, grated for topping
Method:
Combine all ingredients (except the 2 tablespoons of grated Parmesan cheese) in an ovenproof baking dish. Bake at 350 degrees for 15 minutes. Remove, sprinkle with the 2 tablespoons of grated Parmesan cheese, and return to oven until top is browned.
Serve piping hot with your favorite chip or bread.
I am going to put the dip in a bread bowl... and use the inside of the bread to eat it with.
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3 comments:
Wine group? What wine group?
:)
What happened to the old wine group?
Does this one have to be cheaper?
If I was in SLC, I would have wine group with Dr. Write and you.
You know what? Maybe we can have virtual wine group. Oh yeah, with that delicious crab dip.
If I were in salt lake, I would join said wine group. I have my own wine group in Baltimore. Myself, and wine, get together often. I'm glad Maryland Crabs are making their way west.
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