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crab artichoke dip

post #1 of 11
Thread Starter 

Dungeness crabs are in season  does anyone know how to make a killer dip  also any other good ideas for crab?

post #2 of 11

I'd do something like 2 parts mayo, 2 parts chopped up artichokes hearts ( from a jar unless you are really ambitious ) 1 part crab meat and a healthy splash of cayenne or tabasco style hot sauce.  Depending on the brand of artichoke hearts there may be enough salt in the mix.

 

One of my favorite uses of crab is seafood quiche, using crab, shrimp and bay scallops.  Also like it in my shrimp and sausage soup on occasion.  And in an omelet with some cream cheese.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 11

I recently made canneloni with crab/spinach/bechamel/mozzarella.  But I don't know if I'd want to waste dungeoness crab in a pasta dish, imo that's best on its own.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 11

While there are hardly any bad ideas for using Dungeness crab, mixing it into something complicated and with other strong flavors may be one of them. Garlic, though, is always a good accompaniment:

 

Prepare a slurry of garlic and room-temp butter and let sit an hour or so. Boil or steam the live crabs just until they've calmed down; remove and let cool enough to handle. Take them apart and clean the bodies. With a mallet, break the shells pretty thoroughly, then rub the soft butter-garlic mix into the shells so that most gets inside against the meat.

 

Place dressed crab parts on a grill, preferably over mesquite coals (this recipe was developed in Texas, where many Dungeness are imported from the Pacific Coast for sale in Asian markets) and cook  briefly until done.

 

Serve immediately with even more garlic butter, crusty bread, and a nice green salad.

 

Shiner Bock nicely complements this dish  .

 

Mike  :thumb:

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post #5 of 11

Any simple liaison (bechamel, butter, cream) would enhance the crab flavor rather than overpower it. I like mayonnaise, but two parts to one part crab seems like a bit more than I'd use. I'd cut back and replace some with a bit of cream cheese, but use less (total) of that, raising the proportion of crab. Easy on the artichokes, too. Some artichoke would be a natural flavor-enhancer, but too much would overpower the crab.

 

Have you made the dip? How did it turn out? With what did you serve it?

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post #6 of 11
Thread Starter 

 I;m making the dip tomorrow , but last night we scoffed down a few crabs plain with a little melted butter

http://imageshack.com/a/img560/9440/3wsg.jpg

post #7 of 11

In truth when picking a dungeness or two for a quiche, only about 40% of the meat ends up in the quiche.  If that.  The rest disappears elsewhere.  Burp.

 

Lovely picture.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 11

 

Crab/artichoke/potato cakes!!!  Crab foo young. 

 

Crab and avocado timbales.

post #9 of 11
Thread Starter 

I did a few different versions   I came to the conclusion   what a waste of good crab

post #10 of 11
Quote:
Originally Posted by jimmythewino View Post
 

I did a few different versions   I came to the conclusion   what a waste of good crab

 

We learn the hard way sometimes.  But that's ok.  There are certain ingredients you just don't mess with.  Fresh and simple is best.  It's not good to hide a star ingredient in a sauce.  That's like booking Robert DeNiro  to play a bit role.  This is especially true for seafood which is easily overpowered.  Sometimes you don't have to serve something with something else.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 11

Maybe it will be good for you

Hot crab and artichok dip 

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