Dungeness Crab and Artichoke Dip

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Executive Chef
May 11, 2003
The SPAM eating capital of the world.
You can half or quarter the recipe to cater to your specific needs.

Dungeness Crab and Artichoke Dip

Yield: 24 6-oz Portions or 9 lbs


2 qts. Mayonnaise
2 lbs. Artichoke Hearts, rinsed and drained, chopped ??
2 lbs. Dungeness or similar Lump Crab Meat, 60/40 Mix
1 lb. Fresh Parmesan Cheese, Shredded
1 lb. Fresh Sweet Vidalia or Maui Onion, finely chopped
3 Tbsp. Fresh Italian or Flat leaf Parsley, minced
Juice of 2 Lemons
1.5 tsp. Cayenne Pepper
2.5 tsp. Old Bay Seasoning


1. Combine all ingredients and mix well. Store in refrigerator until service.
2. To serve, portion out dip using a 6 oz. scoop into an oven proof bowl or ramekin. Set oven to broil and cook the dip until the top develops a golden brown color, and the internal temperature is at least 140 degrees F. Serve immediately while hot.
3. For Cooking in large batches portion the dip into a baking pan, but not make the dip more than 2" thick. Let the dip sit at room temperature for approximately 15-20 minutes. Set oven to Broil and have one rack on the second level from the top. Place dip in the middle of this rack and cook dip until the top is a medium to dark golden brown, and the internal temperature dip reaches 140 degrees F. Serve immediately while hot.
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