Top | Lynne Sampson Curry
Hot Dungeness Crab Dip
(recipe, Lynne Curry)
In my ideal world as a scratch cook, even the dippers are homemade. For this dip, I make baguette toasts and pita chips by baking the breads, arrayed in a single layer on a sheet pan, in a 350-degree oven for 8 to 10 minutes until well crisped.
- ⅓ cup dry white wine or vermouth
- 1½ tsp. cornstarch
- 2 Tbsp. unsalted butter
- 6 scallions, finely chopped, white and green parts separated
- 1 Tbsp. freshly squeezed lemon juice
- 1 cup grated white Cheddar cheese
- 1 cup grated Monterey Jack cheese
- 8 oz. fresh cooked Dungeness crabmeat, picked over and flaked
- Pinch cayenne, or more to taste
- ⅛ tsp. paprika
- ½ tsp. salt
- Freshly ground black pepper
- 1 cup fresh breadcrumbs
- 2 Tbsp. melted butter (salted)
- Whisk the wine into the cornstarch in a small bowl and set aside.
- Melt the butter in a sauté pan over medium heat and cook the white parts of the scallions until translucent. Add the wine and lemon juice and simmer for 1 minute. Reduce the heat to low and gradually add the cheese, whisking until melted and smooth.
- Remove the pan from the heat and stir in the crab, green parts of the scallions, cayenne, paprika, salt, and pepper to taste until blended. Pour into a 9-inch shallow gratin dish or glass pie plate.
- In a small bowl, stir together the breadcrumbs and butter. Spread over the crab and broil for 1 minute until toasted.
If you're making this dip 1 to 2 days in advance, store and reheat the dip in a 350-degree oven for 7 to 8 minutes without the breadcrumb topping and then proceed with the final step.