Archive for the ‘Dip – Baked Dungeness Crab Dip’ Category

I made crab dip before, but I wasn’t quite happy with the taste– I was trying to replicate the baked crab dip at Horatio’s (A restaurant in San Leandro that has famous crab dip) but it tasted too tangy to me. Well, crab season is here again so I’m fine tuning the recipe. It’s much closer to Horatio’s and way better than my previous versions. This will be on my winter party food list when crab is in season. Yes, a keeper 🙂

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip (makes 1 appertizer serving)


1 cooked Dungeness crab– pick out the meat
2 tbsp butter
1 clove garlic– chopped
1/2 cup onion– thinly sliced
2 stalks green onion– chopped
3/4 cup freshly shredded asiago cheese
1/4 cup freshly shredded Parmesan cheese

1/2 cup shredded mozzarella cheese, plus extra

1 small container sour cream
2 tbsp mayonnaise

Seasoning to taste:
1/2 tbsp sugar
1 tsp salt
1/4 tsp fresh ground pepper
1 tsp spicy mustard
1/4 tsp garlic powder


  1. Melt butter in a sauce pan, sauté garlic and onion for a few minutes. Set aside to cool slightly.
  2. Add all ingredients and sautéed onion in a mixing bowl. Mix with a spoon to combine. Pour mixture into a 9″ pie dish. Smooth the surface and sprinkle extra mozzarella cheese on top. Bake at 375 F for 15-20 minutes, until it’s bubbly and the top crust is golden brown. Serve hot with sliced bread or crackers.

Regina’s Note:

  • Crab: Dungeness crab meat taste better than canned crab meat. Picking the meat out takes some time but can be done 1-2 days ahead and kept chilled in fridge. For adventurous eaters, creamy yellowish crab brain inside the body shell (scoop out with a spoon and put in a separate container and keep chilled) can also be added for more flavor. When sautéing onion, add this creamy goodness to sauce pan and cook until the oil starts separating, stirring at all times. This will take a few minutes.
  • Mozzarella cheese: add more mozzarella cheese if you want more cheese stringy look, but not too much as it will change the texture of the dip.
  • Flavor: sugar is added to help bring out the sweetness of the crab meat, so it has a sweet taste along with savory. Do not add too much salt or the flavor will change.

Read Full Post »