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Dungeness
crab are plentiful in the Pacific Northwest making this very
flavorful..
While
living in Oregon we dined at a 5 star restaurant in Camas
Washington
where they served this delicious hors d'oeuvre.
I
asked about the ingredients,
they would not give me the exact
measurements but
I managed to recreated this in my
kitchen...
they served it with toasted peppered French bread
it is a delicious dip and easy to make hors d'oeuvre,
when I am asked to bring a 'starter' to a gathering, I like to
take this one...
I hope you will try it
Dungeness
Crab Dip Appetizer
with Toasted Peppered
French Bread
recipe and photograph created by www.finedinings.com
Serves 8
Makes 1 cup
5 ounces (140 grams) Dungeness crabmeat
3 ounces cream cheese
2 tablespoons sour cream
1 garlic clove minced
1 tablespoon Parmesan cheese, finely grated
a pinch of Cayenne pepper, to taste
Salt to taste
1 French bread loaf, sliced 1/4 inch diagonally
Butter
Coarsely ground cracked black peppercorns
In a small bowl combine crab, cream cheese, sour cream, garlic, Parmesan, cayenne and salt. Spoon into two buttered 1/2 cup ramekins.
Bake at 350° for 20 minutes or until bubbly and starting to brown.
Cut loaf slices in half, brush one side generously with butter,
sprinkle with cracked
pepper pressing to adhere, place on a sheet pan and broil 2 to 3 minutes per side
or until lightly toasted. Can be
made 1 day ahead.
Wine recommendation: Champagne
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