Alaskan king crab is a versatile seafood. So delicious served with melted butter, in a crab cake, cold dip, or one of my favorites is a baked dip. Baked crab dip is an easy to make decadent appetizer that is irresitable to stop eating.
1 C King Crab shredded(about 1 to 1 1/2 large legs)¹
1 C mayonaise
1 C artichoke hearts chopped
1 C Parmesan grated cheese
3/4 C sliced onions
Heat oven to 400ºF
Combine all ingredients in small bowl.
Pour combined ingredients into small ovenproof casserole dish.
Place in oven and bake 15-20 minutes.
Remove and serve hot with sliced baguette.
1. I use Alaskan red king crab legs. They have a firm rich but sweet meat.
A light, delicate salad dressing that lets the salad ingredients shine.
1/3 cup extra-virgin olive oil, good quality
2 T champagne vinegar, good quality
1 T honey
1 1/2 T shallot minced
1/2 t Dijon mustard
1/2 t salt
Pich of pepper
Tools and Ingredients
In a small bowl, whisk together the mustard, shallot, honey, vinegar, salt, and pepper.
While whisking, slowly add the olive oil until the dressing is emulsified.
The dressing will have a consistent appearance, and the oil will not be seaprated and floating on top.
Serve over beet and feta salad (my favorite) or a green salad.
I order a beet feta salad at my favorite Italian restaurant, and it is dressed in a champagne vinaigrette. I have had this salad a couple of times and based on what I tasted, this recipe is my attempt to recreate what I was served. We also use this dressing on our fruit salads and spring green salads.