Once again we have Mike Bartulis for his recreations of Simon and Seafort?s recipes. Enjoy ! Be sure to make some of their Focaccia to go with this.
Why This Recipe Works
The magic of this dip lies in the harmonious interaction between ingredients. The sweet, delicate flavor of Dungeness crab meat, considered by many to be the finest crab variety, remains prominent while being complemented by the mild acidity of the artichoke hearts. The mayonnaise creates a rich, creamy base that binds everything together without becoming oily when baked, while the Parmesan cheese adds umami depth and creates that irresistible golden top when broiled. The brief, high-heat cooking method ensures the crab maintains its tender texture and sweet flavor, preventing it from becoming rubbery or losing its distinctive taste.
Ingredients
- Dungeness crab meat – The star ingredient, providing sweet, delicate flavor and tender texture
- Mayonnaise – Creates the creamy base that binds all ingredients together
- Artichoke hearts – Contributes subtle tanginess and interesting texture
- Onions – Adds aromatic sweetness and depth of flavor
- Parmesan cheese – Provides savory umami notes and creates a golden brown top when baked
- Fresh parsley – Brings bright color and fresh herbal notes
- Focaccia bread – Offers the perfect sturdy yet tender vehicle for the rich dip
- Fresh lemon slices – Brightens the dip with acidity and complements the crab flavor
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Drain the artichoke hearts thoroughly and chop them into small, bite-sized pieces.
- Check the crab meat carefully for any remaining shell fragments and gently break larger pieces into bite-sized chunks.
- Slice the onions thinly, then chop into smaller pieces.
- In a large mixing bowl, add 4 cups of mayonnaise.
- Add the chopped artichoke hearts to the mayonnaise.
- Gently fold in the Dungeness crab meat, being careful not to break it up too much.
- Add the shredded Parmesan cheese to the mixture.
- Mix in the thinly sliced onions.
- Stir everything together gently until well combined but still chunky.
- Divide the mixture into 8 individual oven-safe baking dishes, portioning about 6 ounces into each dish.
- If using one large baking dish instead, transfer all the mixture to the dish.
- Place the dishes on a baking sheet if needed for stability.
- Bake in the preheated oven for 5-6 minutes, or until the internal temperature reaches 140°F.
- For a more golden top, switch the oven to broil for the last minute of cooking, watching carefully to prevent burning.
- While the dip is baking, slice the focaccia bread into strips or triangles.
- Warm the focaccia briefly in the oven during the last minute of baking the dip.
- Remove the dip from the oven when it’s hot and bubbling with a lightly golden top.
- Sprinkle the minced fresh parsley over each serving.
- Arrange lemon slices on the side of each dish.
- Serve immediately with the warm focaccia bread.
Chef’s Notes
The quality of the crab meat is paramount in this recipe. While fresh Dungeness crab is ideal, high-quality canned or frozen Dungeness crab can work well too. When using canned crab, drain it thoroughly before adding to the mixture. For a lighter version that still maintains the creamy texture, you can substitute half of the mayonnaise with Greek yogurt. The dip can be assembled up to 24 hours ahead and refrigerated until ready to bake, making it perfect for entertaining. Just add a minute or two to the baking time if cooking from cold.
Storage and Reheating Instructions
- This dip is best enjoyed fresh from the oven when hot and bubbly.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 2 days.
- Do not freeze this dip as the mayonnaise and crab texture will degrade when thawed.
- To reheat, place in an oven-safe dish and warm in a 325°F oven for about 10 minutes.
- You can also reheat individual portions in the microwave at 50% power in 30-second intervals until warmed through.
- If the reheated dip seems dry, stir in a small amount of mayonnaise before warming.
- Always check that reheated seafood reaches an internal temperature of 140°F for safety.
Simon and Seaforts Hot Dungeness Crab Dip | Creamy Appetizer
Ingredients
- 1 pound Dungeness crab meat
- 4 cups Mayonnaise
- 1 pound Artichoke hearts
- 8 ounces thinly sliced Onions
- 8 ounces shredded Parmesan
- 3 teaspoons minced fresh Parsley
- 8 slices Focaccia
- fresh lemon slices
Instructions
- Preheat oven to 350 F. Combine and mix the mayonnaise, chopped artichoke hearts, crab meat, Parmesan and onions. Portion crab mixture (6 ounces) into small ovenproof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 F.
This was wonderful as a starter! Everyone loved it!