Posted in Dip - Baked Dungeness Crab Dip, Salad, Dressing, Dip & Sauce, tagged appertizer, asiago cheese, Baked Crab dip, crab, Dungeness crab, mayonnaise, mozzarella cheese, Parmesan cheese, shellfish, sour cream on March 14, 2017|
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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 (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
- Melt butter in a sauce pan, sauté garlic and onion for a few minutes. Set aside to cool slightly.
- 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.
- 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.
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I am not a fan of sandwiches. However, Crab Melt is a different story. The first time I had a crab Melt was on a family road trip north to Oregon. We stopped by a coastal town called Brookings (southern coast of Oregon) to have lunch at a marina that has seafood eateries. The family ordered some Crab Melt’s, fish n chips, grilled oysters and smoked salmon dip (best SS dip!) from two different stores. Everything was so fresh and good, and the whole family falls in love with Crab Melt ever since. Since the trip I have been trying to creat the same flavor of the sandwich that we had in Oregon. After a couple of recipe fine tuning I’m finally happy with the result.
Making Crab Melt is pretty much an easy assembly job. However, qualitied ingredient plays an important role to make it a good eat. Obviously you don’t want to waste Alaska King Crab meat on this sandwich, but please don’t use cheap crab or fake crab meat. Using some random cheese will throw the flavor off… etc. Please check out my note at the bottom for more details. Okay, let’s get started before the crab season is over!
Crab Melt… from the buttery golden crunchy crust, to the generous amount of sweet crab meat and Asiago cheese in the filling, with just enough Mozarrella cheese to bind together. Mmmm… now this IS good eat!
Crab Melt (makes 5 sandwiches)
1 Dungeness crab– pick out the meat– see note below
3/4 cup freshly shredded Asiago cheese– see note below
1/4 cup freshly shredded Parmesan cheese– see note below
2/3 cup shredded Mozzarella cheese– see note below
10 big slices French bread– see note below
Butter to spread on bread
- Spread butter on one side of the bread. Lightly brown the bread slices (buttered side face down) on a sauté pan/skillet/griddle. Transfer bread to tray/plates with buttered side face up.
- Combine Asiago cheese and Parmesan cheese. Sprinkle generous of cheese mixture on top of the bread, followed by Mozarrella cheese.
- Spoon generous amount of crab meat over Mozarrella cheese on 5 slices of the bread ONLY. Microwave all 10 slices about 1 minute until the cheese is slightly melted.
- Now find the bread partners– carefully flip over cheese slices over crab meat slices. Butter the top and bottom of the sandwiches, and grill on sauté pan/skillet/griddle until golden brown on both sides. Use a spatula to press down sandwiches to help bind the cheeses together. Serve fresh and hot.
- Crab meat: I like to use Dungeness crab meat but feel free to use any crab that is meaty and has a sweet taste. It’s best to use fresh crab (aka bought alive). Avoid using crab meat in a can or a tub as those are usually sourced in different country (different water, different taste…). Hand pick crab meta can take some time, but it can be done ahead of time and refrigerated (2-3 days) until ready to use.
- Asiago/Parmesan cheese: I find the cheese flavor goes very well with crab meat. Gruyere cheese is a good choice too. Because these cheeses taste salty so you don’t need to add salt to crab Melt. Avoid using Cheddar/Fontina/Gouda these sort of cheeses as they are too salty and will over power the delicated mild flavor of crab meat.
- Mozarrella cheese: I use this cheese only to bind the sandwich breads together. Don’t use too much Mozarrella cheese or you will have very cheesy sandwiches and won’t be able to taste the crab meat.
- French bread: I prefer French bread but you can use any bread you like. Avoid breads that have big air pockets such Ciabatta and Pugliese (fillings will fall out), or baguette (unless you like the chewiness).
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Posted in Dip - Dungeness Crab Dip, Salad, Dressing, Dip & Sauce, tagged appetizer, dip, Dungeness crab, Dungeness Crab Dip, garlic crostini, Italian five cheese mix, mayonnaise, Parmesan cheese, party food on April 21, 2012|
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My MIL is visiting us during spring break. So when I went shopping at Costco last week I got a tub of hand picked Dungeness crab meat; thinking to make something crabby because she likes crab. Then I remember the famous crab dip at Horatio’s– it was so rich, creamy and delicious that I can never forget. So I decided to replicate the flavor.
This is my second time making crab dip. My first crab dip few years back, although wowed by my guests, was not exactly what I was expecting– it just didn’t taste like Horatio’s at all. People who have been to Horatio’s try to replicate the flavor but none has success. I thought I might have most ingredients, and here comes my experiment…
The verdict: Compared to my first trial which I used pepper jack cheese, this time around the dip tastes a lot better and more like Horatio’s version– creamy and rich, and not tangy. I didn’t use marinated artichoke hearts though (Horatio’s got artichoke hearts in the dip). I sliced some torta sandwich rolls from Costco and made some garlic crostini to serve the dip. My MIL likes it very much. She even asks for the recipe. This recipe is a keeper until I crack down Horatio’s secret ingredients (especially the cheese they use…):-)
Dungeness Crab Dip
Crab Dip Recipe (please note this is for a large portion enough for a party appetizer, but you can scale down for smaller serving)
1/4 medium onion– chopped
3 cloves garlic– chopped
4 tbsp unsalted butter
1 lb Dungeness crab lump meat, free of shells
2 cup shredded Italian five cheese mix, plus more for sprinkling
6 oz champagne aged Cheddar Cheese– grated– see note below
5 tbsp grated Parmesan cheese
6 tbsp mayonnaise
3 tbsp fresh lemon juice
1 tsp freshly ground black pepper
garlic crostini– recipe follows
- Preheat oven to 350°F. In a big sauce pan, melt butter and saute onion and garlic over medium heat until aromatic. Set aside to cool.
- Add remaining ingredients to the sauce pan, mix gently to combine. Transfer to a oven safe bowl or deep dish container (I used Pyrex glass casserole). Sprinkle more five cheese mix on the top. Bake for 30 minutes. Then turn to broiler for 2-3 minutes to brown the top (always keep an eye on the food when you are broiling, don’t turn away and do something else). Serve hot with garlic crostini.
Garlic Crostini Recipe:
4 torta sandwich rolls (I bought from Costco)– slice into 1/2 inch thin
extra virgin olive oil
freshly ground black pepper
1 clove garlic
- Preheat oven to 400°F. Arrange slice breads on a large baking pan, drizzle with olive oil, then salt and pepper. Turn the breads over and do the same. Bake 3-4 minutes on each side of the bread, or until light golden brown.
- Remove from the oven, and rub garlic on each side of crostini.
- Champgne aged Cheddar cheese: I used this cheese because I just happened to have it (got it from Costco), but regular aged cheddar cheese should be fine too. I won’t go for sharp Cheddar because the flavor might be too strong for the dip.
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