Baked King Crab Artichoke Dip

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.

Ingredients

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

Directions

Heat oven to 400ºF

Combine all ingredients in small bowl.

Pour combined ingredients into small ovenproof casserole dish.

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Place in oven and bake 15-20 minutes.

Remove and serve hot with sliced baguette.

Notes

1. I use Alaskan red king crab legs. They have a firm rich but sweet meat.

Champagne Vinaigrette

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A light, delicate salad dressing that lets the salad ingredients shine.

Ingredients

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

Directions

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.

Note

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.