Dungeness Crab, Shrimp & Artichoke 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
Vegetables & Aromatics
Cheese & Dairy
Seasoning & Oil
To Serve
Method
Prepare Ingredients
Preheat and prep
Preheat oven to 375°F (190°C). Drain and pat dry crab meat and shrimp with paper towels; flake the crab into bite-size pieces. If using jarred artichokes, drain and pat dry, then quarter them. Finely mince shallot and garlic. Zest and juice the lemon. Grate cheeses if not pre-grated.
Toast sourdough slices on a baking sheet in the oven for 6–8 minutes until lightly golden, or toast later after the dip is baked for maximum freshness. Set aside.
Cook Aromatics & Combine
Sweat shallot and garlic
In a medium skillet, heat 1 tablespoon olive oil or butter over medium heat. Add the minced shallot and cook, stirring, 2–3 minutes until translucent but not browned. Add the minced garlic and cook another 30–45 seconds until fragrant.
Add artichokes
Add the quartered artichoke hearts to the skillet and cook 2–3 minutes until heated through and edges begin to brown slightly. Remove from heat and let cool 1–2 minutes.
Mix base
In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, 1/2 cup grated Parmesan, salt, and pepper. Whisk or beat with a spatula until smooth and homogenous.
Fold in seafood and herbs
Fold the cooled shallot/garlic/artichoke mixture into the cream cheese mixture. Gently fold in the flaked Dungeness crab and bay shrimp, and 2 tablespoons chopped parsley. Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired.
Bake & Finish
Transfer and top
Lightly oil or butter a 1-quart (or similar) ovenproof baking dish. Spoon the crab-shrimp-artichoke mixture into the dish and smooth the top. Sprinkle the remaining 1/4 cup Parmesan and 1/2 cup shredded Gruyère or mozzarella evenly over the top.
Bake
Bake in the preheated 375°F (190°C) oven for 18–22 minutes until the edges are bubbly and the top is golden brown. If you want a more browned top, place under the broiler for 1–2 minutes watching closely to avoid burning.