Party Time: Dip Into Dungeness

DEAR SOS: Kincaid’s in Redondo Beach serves a melt-in-your-mouth crab dip with a toasted pan bread. Do you think the chef will part with the dip recipe?

D.TU

Irvine

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DEAR D.: The dip is perfect for an informal get-together. The cooking time may vary depending on the size of your baking dish and the temperature of the ingredients when they go into the oven.

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Kincaid’s Dungeness Crab Dip Active Work Time: 10 minutes * Total Preparation Time: 40 minutes

1/2 pound Dungeness crab meat, fresh or frozen, thawed if frozen

1 1/2 cups mayonnaise

1 small onion, thinly sliced

1 (14-ounce) can artichoke hearts, drained and cut into 1/4-inch pieces

1/4 cup grated Parmesan cheese

Fresh minced parsley

Heat the oven to 350 degrees.

Combine the crab meat, mayonnaise, onion, artichoke hearts and cheese, mixing well. Turn the mixture into an oven-safe shallow baking dish, such as a gratin dish. Bake the dip is bubbly on the edges, 20 to 25 minutes.

Garnish it with minced parsley. Serve with assorted breads, if desired.

8 to 10 servings. Each of 10 servings: 265 calories; 547 mg sodium; 23 mg cholesterol; 23 grams fat; 2 grams saturated fat; 12 grams carbohydrates; 7 grams protein; 0.20 gram fiber.