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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

Baked Dungeness Crab Dip (makes 1 appertizer serving)

Ingredients:

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

Method:

  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.
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Cheesy, buttery and garlicky at the same time… Mmm, this is another easy recipe especially good for the party. Most of the work is about assembling the ingredients together, and the oven will do the cooking. Better yet it can be prepared ahead of time and baked near serving time. I always use Asiago cheese when I make this dish because the flavor is irresistible. A good substitute is grated Parmesan( I think Parmesan is saltier than Asiago). You can use Cheddar cheese too but the garlic bread will have a different flavor. I haven’t stepped into making artisan bread yet, so I bought the bread from the bakery… read the notes next to the ingredients for details.

Cheesy Garlic Bread

Cheesy Garlic Bread

Cheesy Garlic Bread Recipe (makes 1 loaf)

Ingredients:

1 loaf Pulgliese/Ciabatta/French bread– I prefer Pulgliese or Ciabatta because they are lighter as the bread has lots of holes in it. French bread is good too if you want to stuff  yourself with lots of bread dough.

5-6 cloves garlic

2 cups grated Asiago cheese– this cheese gives flavor but it doesn’t melt nicely because it’s dry cheese.

2 cups grated Mozzarella cheese– this mild cheese gives the melting cheese look on the bread.

butter– I use real or whipped butter, not margarine or spreadable “stuff”.

Method:

  1. Slice bread lengthwise and place on a baking tray (crust side down). Finely minced garlic. Set aside.
  2. Spread butter generously on the bread. Then spread minced garlic evenly. Sprinkle Asiago cheese evenly all over then top with Mozzarella cheese.
  3. Place garlic bread in cold oven then turn oven temperature to 400°F. When temperature reaches 400°F, check on the bread. If the cheese on the edge turns bubbly and golden brown the bread is ready. If not let it bake for another 5 minutes or so (depending on your oven). Remove from oven. Cool for few minutes on the pan before slicing. Serve hot.

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