Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dungeness Crab And Artichoke Dip With Crostini
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- #48695
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 pound Dungeness crab meat
2 cups chopped artichoke hearts (not marinated)
8 ounces shredded Parmesan cheese*
1/2 cup yellow onion, 1/8" julienne cut
2 cups mayonnaise
6 sourdough baguettes**
directions
* Reserve 2 tablespoons cheese for garnish.
** Cut on the bias into 1/4-by-4 1/4-inch slices.
Combine crab, artichokes, cheese and onion in a bowl. Fold together with mayonnaise. Place in a pie tin or any metal pan. Pat down mix evenly.
Bake in a 375 degrees F oven until golden brown on top (190 degrees F internal temperature), about 5 to 10 minutes.
While dip is heating, place baguette slices on cookie sheet and toast until golden brown.
Place dip in warmed serving bowl, top with Parmesan and minced fresh parsley. Fan out toasted baguette slices alongside dip and garnish with lemon wedges.
added by
cookiealaskacook
nutrition data
Nutritional data has not been calculated yet.
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