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Ingredientes
- 1/4 x day-old baguette
- 2 Tbsp. butter melted
- 1 tsp chopped garlic
- 1/4 tsp dry rosemary
- 1/4 tsp dry basil
- 1/4 tsp chopped parsley
- 1/4 tsp minced fresh thyme
- 1/4 tsp minced fresh oregano
- 1/4 tsp minced fresh marjoram
- 1 c. mayonnaise
- 2 pkt frzn artichoke hearts - (8 ounce ea) thawed, and
- Â Â coarsely minced
- 1Â 1/4 lb cooked Dungeness crab meat
- 1/2 sm white onion sliced paper-thin
- 1/2 tsp salt
- 1 ounce grated Parmesan cheese
- 2 tsp lemon juice
- Â Â Minced parsley
Direcciones
- For the Herb Bread Crumbs: Cut baguette into 1-inch cubes. Place in food processor and process to coarse (about 3/8-inch) crumbs. Don't over-process crumbs. Combine bread crumbs, butter, garlic, rosemary, basil, parsley, thyme, oregano and marjoram. Mix till butter is proportionately distributed and absorbed by bread crumbs.
- For the Dip: Combine mayonnaise, artichoke hearts, crab meat, onion and salt. Mix well. Place crab mix in 9-inch square casserole and top with Herb Bread Crumbs and cheese.
- Bake at 500 degrees till very warm and bubbly, 5 min. Drizzle lemon juice over top. Sprinkle with minced parsley.
- Palomino restaurant serves this with herbed pizza crust wedges but you may serve it with water crackers, any plain or possibly seeded crackers or possibly sliced crusty French bread.
- This recipe yields 5 c. dip.
