Dungeness Crab Dip Recipe
Warm mix of Dungeness crab, Oregon Coast bay shrimp, artichoke served with toasted sourdough bread.
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Ingredients
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Seafood
Base & Cheese
Vegetables & Flavorings
Finish & Toast
Method
Seafood Prep
Prepare crab and shrimp
If crab and shrimp are refrigerated, bring to near room temperature for 15 minutes; drain any excess liquid. Pick crab meat into bite-sized pieces and roughly chop shrimp. Pat lightly with paper towel to remove moisture; place in a medium bowl and set aside.
Dip Base
Soften and combine cheeses
Preheat oven to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spoon until smooth. Add sour cream, mayonnaise, Dijon mustard, and mix until uniformly creamy.
Add cheeses and aromatics
Fold in grated Parmesan and shredded Gruyère (or Monterey Jack) until evenly distributed. Stir in minced shallot and minced garlic, making sure they are evenly incorporated.
Season and brighten
Add lemon juice, Old Bay seasoning, black pepper, kosher salt, and chopped parsley. Taste and adjust seasoning — add up to an extra 1/4 tsp salt or a squeeze more lemon if desired.
Combine & Bake
Fold in seafood and artichokes
Add the prepared Dungeness crab, chopped bay shrimp, and chopped marinated artichoke hearts to the cheese mixture. Gently fold with a rubber spatula to combine without breaking up the crab too much.
Transfer to baking dish
Spoon the crab mixture into a 1 to 1.5-quart ovenproof baking dish (or individual ramekins), smoothing the top. Sprinkle an extra tablespoon of Parmesan or a light dusting of shredded cheese over the top for a golden crust.
Bake until bubbly
Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the edges are bubbling and the top is lightly golden. If you want a more browned top, switch to broil for 1–2 minutes while watching closely to avoid burning.
Toast & Finish
Toast sourdough
While the dip bakes, brush sourdough slices lightly with melted butter and arrange in a single layer on a baking sheet. Toast in the oven on the middle rack for 6–8 minutes (or until golden), flipping once halfway. Alternatively, grill slices on a hot skillet 1–2 minutes per side.