Palominos Dungeness Crab Dip Recipes

PALOMINO'S DUNGENESS CRAB DIP

Palomino's Dungeness Crab Dip image

This recipe was shared with the Minneapolis/St. Paul Magazine by the head chef of the Palomino restaurant chain. It is delicious! It is very similar to the crab dip at Kincaid's as well (they are sister restaurants). You could probaby cut the breadcrumb topping in half because there is always extra; or, you could use it for another delicious recipe! The recipe gives you the option of using fresh or dried herbs, which is helpful.

Provided by History Teacher

Categories Crab

Time 40m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups mayonnaise or 2 cups salad dressing
2 (7 ounce) jars marinated artichoke hearts, drained and chopped
1 1/2 cups chopped cooked dungeness crabmeat (8 oz.)
1 cup grated parmesan cheese
1 large onion, very thinly sliced
1 cup soft french breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons finely chopped parsley
1 teaspoon chopped fresh rosemary leaf (or 1/4 t. dried)
3/4 teaspoon finely chopped basil leaves (or 1/4 t. dried)
1/4 teaspoon chopped thyme leaves (or 1/8 t. dried)
1/4 teaspoon chopped oregano leaves (or 1/8 t. dried)
1/4 teaspoon chopped marjoram leaves (or 1/8 t. dried)
1 small garlic clove, finely chopped

Steps:

Preheat oven to 350. Mix all ingredients of Herb Crust; refrigerate in airtight container while preparing crabmeat mixture. Mix mayonnaise, artichokes, crabmeat, cheese, and onion in medium bowl. Spread crabmeat mixture in ungreased, shallow 1-1/2-qt. casserole or oven-proof dish. Sprinkle with 3 T. Herb Crust. Bake uncovered 15-20 minutes or until golden brown. Serve with crackers or bread. Yields about 3 Celsius.

Nutrition Facts : Calories 317.6, Fat 21.6, SaturatedFat 5.7, Cholesterol 27.1, Sodium 611.5, Carbohydrate 25.8, Fiber 4.2, Sugar 4.8, Protein 7.1

DUNGENESS CRAB DIP

Dungeness Crab Dip image

This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com

Provided by NcMysteryShopper

Categories Crab

Time 40m

Yield 1 Cup, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces cream cheese, softened
2 tablespoons sour cream
1 garlic clove, minced
5 ounces fresh dungeness crabmeat
1 tablespoon parmesan cheese, finely grated
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt (adjust to taste)
1 loaf French bread
butter, melted
coarsely ground cracked peppercorn

Steps:

Preheat oven to 350° degrees F.
Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
Makes approximately 1 cup.

Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2

PALOMINO CRAB DIP RECIPE

Palomino Crab Dip Recipe image

Provided by á-170456

Number Of Ingredients 19

Ingredients

HERB BREAD CRUMBS:
1/4 day-old baguette
2 tablespoons butter melted
1 teaspoon minced garlic
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon minced parsley
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh oregano
1/4 teaspoon chopped fresh marjoram
DIP:
1 cup mayonnaise
2 packages frozen artichoke hearts - (8 oz ea) thawed, and coarsely chopped
1 1/4 pounds cooked Dungeness crab meat
1/2 small white onion sliced paper-thin
1/2 teaspoon salt
1 ounce grated Parmesan cheese
2 teaspoons lemon juice
Chopped parsley

Steps:

For the Herb Bread Crumbs: Cut baguette into 1-inch cubes. Place in food processor and process to coarse (about 3/8-inch) crumbs. Do not over-process crumbs. Combine bread crumbs, butter, garlic, rosemary, basil, parsley, thyme, oregano and marjoram. Mix until butter is evenly distributed and absorbed by bread crumbs. For the Dip: Combine mayonnaise, artichoke hearts, crab meat, onion and salt. Mix well. Place crab mixture in 9-inch square casserole and top with Herb Bread Crumbs and cheese. Bake at 500 degrees until very hot and bubbly, 5 minutes. Drizzle lemon juice over top. Sprinkle with chopped parsley. Palomino restaurant serves this with herbed pizza crust wedges but you may serve it with water crackers, any plain or seeded crackers or sliced crusty French bread. This recipe yields 5 cups dip. Each tablespoon: 37 calories; 66 mg sodium; 4 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 1 gram protein; 0.08 gram fiber.

PALOMINO'S DUNGENESS CRAB AND MARINATED ARTICHOKE DIP RECIPE

PALOMINO'S DUNGENESS CRAB AND MARINATED ARTICHOKE DIP RECIPE image

Categories Appetizer Bake

Yield 4 people

Number Of Ingredients 17

Ingredients

MARINADE
2 cups mayonnaise or salad dressing
2 jars (6 to 7 oz each) marinated artichoke hearts -- drained and chopped
1 1/2 cup cooked Dungeness crabmeat -- chopped
1 cup Parmesan cheese -- grated
1 large onion -- very thinly sliced
Crackers or thin bread slices -- if desired
HERB CRUST
1 cup soft French bread crumbs
2 tablespoons butter or margarine -- melted
2 tablespoons fresh parsley -- chopped
1 teaspoon chopped fresh rosemary leaves OR 1/4 teaspoon dried rosemary
3/4 teaspoon finely chopped basil leaves OR 1/4 teaspoon dried basil
1/4 teaspoon chopped fresh thyme leaves OR 1/8 teaspoon dried thyme
1/4 teaspoon chopped fresh oregano leaves OR 1/8 teaspoon dried oregano
1/4 teaspoon chopped fresh marjoram leaves OR 1/8 teaspoon dried marjoram
1 small clove garlic -- finely chopped

Steps:

Heat oven to 350 degrees. Make Herb Crust; set aside. Mix mayonnaise, artichokes, crabmeat, cheese and onion in medium bowl. Spread crabmeat mixture in ungreased shallow 1 1/2-quart casserole or oven-proof dish. Sprinkle with 3 tablespoons Herb Crust. Bake uncovered 15 to 20 minutes or until golden brown. Serve with crackers or bread. About 3 cups dip. HERB CRUST: Mix all ingredients. Store in airtight container in refrigerator.

KINCAID'S DUNGENESS CRAB DIP RECIPE

Kincaid's Dungeness Crab Dip Recipe image

Provided by á-174942

Number Of Ingredients 6

Ingredients

1/2 pound fresh Dungeness crab meat or thawed frozen
1 1/2 cups mayonnaise
1 small onion thinly sliced
1 can artichoke hearts - (14 oz) drained, and cut into 1/4" pieces
1/4 cup grated Parmesan cheese
Minced fresh parsley

Steps:

Heat the oven to 350 degrees. Combine the crab meat, mayonnaise, onion, artichoke hearts and cheese, mixing well. Turn the mixture into an oven-safe shallow baking dish, such as a gratin dish. Bake until the dip is bubbly on the edges, 20 to 25 minutes. Garnish it with minced parsley. Serve with assorted breads, if desired. This recipe yields 8 to 10 servings. Each of 10 servings: 265 calories; 547 mg sodium; 23 mg cholesterol; 23 grams fat; 2 grams saturated fat; 12 grams carbohydrates; 7 grams protein; 0.20 gram fiber.

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