Top | Lynne Sampson Curry

Hot Dungeness Crab Dip

(recipe, Lynne Curry)

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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.


  1. ⅓ cup dry white wine or vermouth
  2. 1½ tsp. cornstarch
  3. 2 Tbsp. unsalted butter
  4. 6 scallions, finely chopped, white and green parts separated
  5. 1 Tbsp. freshly squeezed lemon juice
  6. 1 cup grated white Cheddar cheese
  7. 1 cup grated Monterey Jack cheese
  8. 8 oz. fresh cooked Dungeness crabmeat, picked over and flaked
  9. Pinch cayenne, or more to taste
  10. ⅛ tsp. paprika
  11. ½ tsp. salt
  12. Freshly ground black pepper
  13. 1 cup fresh breadcrumbs
  14. 2 Tbsp. melted butter (salted)


  1. Whisk the wine into the cornstarch in a small bowl and set aside.
  2. 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.
  3. 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.
  4. 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.