Cruising Crab Dip

Artichoke Jalapeño Crab Dip, always a favorite

We love fresh Dungeness crab, cooked and served unadorned the same day it was caught. But if the crab are really big, and the traps hold anywhere near our daily limit, there's a pile of extra crab meat left for the fridge. That's not a problem, oh no, the challenge is deciding how to enjoy this seafood bonanza. 

Photo: Dungeness crab ready for the steamer

Recently I opted for a peppy, creamy, crab dip improvisation. We ate a heated version with crackers and toast wedges for an appetizer, and then finished it off later that evening as filling for quesadillas. Once I mixed a similar dip with cooked rice for an impromptu dockside potluck side dish, and it disappeared. Really, it actually disappeared until the culprit returned my baking dish and admitted to licking out the bowl. Oh yes, it's that good.

Cruising Crab Dip

1 heaping cup fresh crab meat, carefully picked

3-4 green onions, chopped small or thinly sliced

1 jar artichoke hearts, drained and chopped

1/3 cup Best Foods light mayonnaise

1/2 heaping cup of fresh Parmesan, shredded or grated

1 small jalapeno or 2 pepperoncini, minced (optional)

Pita chips, crackers, tortilla chips, bruschetta or toast points.

1. Mix all ingredients together thoroughly.
2. Place in an ovenproof dish and bake at 375 F until bubbly and the top begins to brown.
3. OR if you are in a hurry, place mixture in a microwaveable bowl and nuke it for 2-3 minutes until heated through.
4. Serve with chips or crackers, or even fresh vegetables as a dip.

A few of the other crab recipes we enjoy:

Crab Cakes with a Piquant Remoulade Sauce

Crab Cakes with Green Chile Tartar Sauce
Crab Pizza
Crabby Cruising Enchiladas