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If your local travels take you through Edmonds, perhaps a ferry ride on a pretty spring day to Kingston, stop at Scott's on the hill above the dock for their Hot Dungeness Crab Dip.  The dip is delicious with a nice glass of chilled Chardonnay all accompanied by a terrific view of the waterfront.  But if you're not planning on heading in that general direction in the near future then feel free to make it at home.

This recipe is meant to be created in individual ramekins for 6 to 8 people.  It would be great to use during a book club meeting or something similar.  Your guests will be ecstatic.

I attempted to use a single small casserole dish and it presented some problems.  A major component to the recipe is mayonnaise that can separate if over heated.  It is difficult getting the dip hot enough and browned on top without separating the mayo during the cooking process.  So stick with the small ramekins.

The recipe is from KCTS Chef 2004 Cookbook and so it came with a donation to our local PBS station.  I love their cook/beg athons because they give me something long and interesting to watch while I'm cleaning my house on the weekends.  This is the only one I've purchased and it's full of great recipes from great local restaurants.

From Redmond they recommend the British Pantry, ltd. and their Sherried Chicken with Mushrooms.  It also likes Typhoon and their Grilled Beef with Grapes.  They really are great little cookbooks for not only finding great recipes but also for finding great restaurants.

HOT DUNGENESS CRAB DIP

1/2 pound fresh dungeness crab meat 60/40 mix, 60% shredded body & 40% legs

1/2 pound canned unmarinated artichoke hearts, drained and chopped

2 cups Best Food mayonnaise

4 ounces yellow onion, sliced paper thin

4 ounces freshly shredded Parmesan cheese

1 1/2 tsp Italian parsley, minced

1 baguette, sliced

1 lemon cut into wedges

Preheat oven to 450 degrees.  Combine and mix the crab, artichoke hearts, mayonnaise, onions and cheese.  Just blend evenly - do not over mix.  Portion the mixture into 6 to 8 small ovenproof ramekins.

Bake the ramekins 5 to 6 minutes or until an internal temperature of 140 degrees is achieved.  You just want to get the mixture warmed and the top browned.  Too much heat and the mayonnaise will separate. 

To serve, arrange bread slices around the crab dip and garnish with chopped parsley and a slice of lemon.

Really, really good.