Recipe - Dungeness Crab And Artichoke Dip With Crostini

One half pound Dungeness crab meat
2 cup Chopped artichoke hearts;
(not marinated)
8 ounce Shredded Parmesan cheese*
One half cup Yellow onion; 1/8" julienned
2 cup Mayonnaise
6 Sourdough baguettes**

*Reserve 2 tablespoons cheese for garnish. **Cut on the bias into 1/4by4
1/4inch 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
slicesthe crostinialongside 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 recipeludigest Volume 01 Number 501 by Crane Walden
cranew@foothill.net on Jan 12, 1998