"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Dungeness Crab Dip Recipe

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This recipe for Dungeness Crab Dip, by , is from A Country Girls Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vickie Armstrong
Added: Wednesday, January 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 ounces cream cheese, softened
2 tablespoons sour cream
2 cloves garlic, minced
5 ounces fresh Dungeness crabmeat
2 tablespoons fresh lemon juice
3 tablespoons fresh Parmesan cheese, finely grated
kosher salt to taste
French Baguette Bread
melted butter
coarsley ground peppercorns

Directions:
Directions:
Slice the French bread very thinly into 1/4 inch slices, cut each slice into two pieces, place on baking sheet and brush each side with melted butter; add cracked pepper, pressing to adhere; place under the broiler for 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 on rack. In a small bowl combine all other ingredients; mix well. Lightly butter two 4ounce ramekins, fill each ramekin with the crab mixture and bake for 20-22 minutes until top is bubbly and starts to brown.

Number Of Servings:
Number Of Servings:
Makes approximately 1 cup
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Wine recommendation: Champagne

 

 

 

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