{"id":3041,"date":"2025-12-16T03:50:03","date_gmt":"2025-12-16T03:50:03","guid":{"rendered":"https:\/\/brookingsfishing.com\/reports\/?p=3041"},"modified":"2025-12-16T13:38:09","modified_gmt":"2025-12-16T13:38:09","slug":"crab-artichoke-dip-crab-toast-great-way-to-enjoy-dungeness","status":"publish","type":"post","link":"https:\/\/brookingsfishing.com\/reports\/crab-artichoke-dip-crab-toast-great-way-to-enjoy-dungeness\/","title":{"rendered":"Crab Artichoke Dip, Crab Toast great way to enjoy Dungeness"},"content":{"rendered":"\n

By Capt. Andy Martin – Strolling the Seattle Waterfront and Pikes Place Market after a recent fishery meeting in Seattle, my wife Sarah and I sized up several of the seafood restaurants on a busy spring evening, settling on an uncrowded fish and chip place that had a pretty extensive menu. Sarah ordered “Crab Toast” as we enjoyed a drink and waited for the fish dinner.<\/p>\n\n\n\n

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Crab Toast, a delicious combination of hot crab artichoke dip and a crab melt is a great way to enjoy Oregon Coast Dungeness crab.<\/strong><\/figcaption><\/figure>\n\n\n\n

Although the amount of crab in the “Crab Toast” was fairly meager, the appetizer was impressively good. A homemade artichoke dip, with fresh Dungeness crab, served on a slice of broiled bread. We both agreed we had to make that with fresh Oregon Coast crab when we got home. It was the perfect combination of a crab melt, and crab artichoke dip. It has since become one of our favorite ways to enjoy local Dungeness, especially when served with a generous amount of fresh crab. <\/p>\n\n\n\n

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The ingredients for hot crab artichoke dip make a meal visiting guests and family will be impressed with.<\/strong><\/figcaption><\/figure>\n\n\n\n

Crab melts, with a heaping of crab covered in cheese broiled for a few minutes have long been a preferred way to consume crab. Crab artichoke dips also have been a favorite treat as an appetizer. Serving the crab artichoke dip instead of just crab and cheese turns crab toast into a meal, and will surely impress dinner guests or visiting family, or just make a fairly simple meal with an amazing combination of flavors.<\/p>\n\n\n\n

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Capt. Andy and his wife Sarah enjoying the Seattle Waterfront, where they sampled Crab Toast on a menu of a seafood restaurant near Pike’s Place Market.<\/strong><\/figcaption><\/figure>\n\n\n\n
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Capt. Sam Stover hoists a pot full of Dungeness crab aboard the charter boat Nauti-Lady, one of five boats in the Brookings Fishing Charters fleet.<\/strong><\/figcaption><\/figure>\n\n\n\n

We usually make crab toast as a dinner meal, and save the leftover crab artichoke dip for a snack with crackers the next day. Visitors also love leaving with a container of crab artichoke dip to take home. <\/p>\n\n\n\n

After making hot crab artichoke dip, simply cover a slice of bread (we usually use sliced French or sourdough) and broil for a few minutes. Served with a green salad or pasta dish, you have an exquisite meal that is actually a lot simpler to make than it appears. We like a combination of Monterey jack and Parmesan cheese, but white cheddar and mozzarella also work well with this recipe. Canned artichoke hearts packed in water are best for this recipe, not the marinated artichoke hearts purchased in a jar.<\/p>\n\n\n\n

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Chop the canned artichokes before adding them to the dip.<\/strong><\/figcaption><\/figure>\n\n\n\n
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Artichoke hearts and fresh crab are the key ingredients for crab toast.<\/strong><\/figcaption><\/figure>\n\n\n\n
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Crab artichoke dip before it is baked. Fresh Dungeness is considerably better than canned lump crab.<\/strong><\/figcaption><\/figure>\n\n\n\n
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Ready for the oven. Bake at 425 degrees for 15 to 20 minutes.<\/strong><\/figcaption><\/figure>\n\n\n\n
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Hot-from-the-oven artichoke crab dip.<\/strong><\/figcaption><\/figure>\n\n\n\n
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Crab toast ready for the broiler.<\/strong><\/figcaption><\/figure>\n\n\n\n
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A few minutes under the broiler and crab toast is ready to enjoy.<\/strong><\/figcaption><\/figure>\n\n\n\n
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Crab Toast!<\/strong><\/figcaption><\/figure>\n\n\n\n
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Sarah Martin enjoying the Seattle Waterfront, where visitors can experience some of the best Northwest seafood.<\/strong><\/figcaption><\/figure>\n\n\n\n

Crab Artichoke Dip<\/h2>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

1 cup shelled crab meat<\/p>\n\n\n\n

1 block (8 oz.) cream cheese, softened<\/p>\n\n\n\n

1 1\/2 cups Monterey jack cheese, shredded, divided<\/p>\n\n\n\n

1\/2 cup shredded Parmesan cheese<\/p>\n\n\n\n

1 cup mayonnaise<\/p>\n\n\n\n

1 can (14 oz.) quartered artichoke hearts, chopped<\/p>\n\n\n\n

2 green onion, thinly sliced<\/p>\n\n\n\n

2 cloves minced garlic<\/p>\n\n\n\n

2 tsp. Worcestershire sauce<\/p>\n\n\n\n

salt and pepper to taste<\/p>\n\n\n\n

squeeze of lemon<\/p>\n\n\n\n

Parsley, finely chopped for garnish<\/p>\n\n\n\n

<\/p>\n\n\n\n

Directions<\/h2>\n\n\n\n

While the oven is preheating at 425 degrees, stir together cream cheese, mayonnaise, Parmesan cheese, 1 cup of the Monterey jack cheese, artichoke hearts, garlic, crabmeat, Worcestershire sauce ands green onion in a large bowl. Season to taste with salt and pepper, and add a squeeze of lemon. <\/p>\n\n\n\n

Place the mixture in a baking dish, and add the remaining 1\/2 cup of Monterey jack cheese to the top. Garnish with parsely.<\/p>\n\n\n\n

Bake at 425 degrees for 15 to 20 minutes.<\/p>\n\n\n\n

The artichoke crab dip is ready to be enjoyed hot out of the oven. For crab toast, spread the dip over sliced bread, and broil for 1 to 3 minutes.<\/p>\n\n\n\n

To catch local Dungeness crab, book a fishing charter with Brookings Fishing Charters. Learn more at www.brookingsfishing.com<\/a>, or call (541) 813-1082.<\/p>\n\n\n\n

\"\"
Nauti-Lady deckhand Eric with a pot full of Dungeness crab. www.brookingsfishing.com<\/a>,<\/strong><\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

By Capt. Andy Martin – Strolling the Seattle Waterfront and Pikes Place Market after a recent fishery meeting in Seattle, my wife Sarah and I sized up several of the seafood restaurants on a busy spring evening, settling on an uncrowded fish and chip place that had a pretty extensive menu. Sarah ordered “Crab Toast” … Continue reading “Crab Artichoke Dip, Crab Toast great way to enjoy Dungeness”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":3056,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144],"tags":[447,362,17,2,450,16,34,446,432,449,448,309],"class_list":["post-3041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-artichoke-crab-dip","tag-brookings","tag-brookings-charter-boats","tag-brookings-fishing-charters","tag-brookings-fishing-recipe","tag-brookings-oregon-fishing-charters","tag-capt-andy-martin","tag-crab-dip","tag-crab-recipes","tag-crab-toast","tag-hot-crab-dip","tag-oregon-coast-seafood"],"yoast_head":"\nCrab Artichoke Dip, Crab Toast great way to enjoy Dungeness - Brookings Fishing Reports<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/brookingsfishing.com\/reports\/crab-artichoke-dip-crab-toast-great-way-to-enjoy-dungeness\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crab Artichoke Dip, Crab Toast great way to enjoy Dungeness - Brookings Fishing Reports\" \/>\n<meta property=\"og:description\" content=\"By Capt. Andy Martin – Strolling the Seattle Waterfront and Pikes Place Market after a recent fishery meeting in Seattle, my wife Sarah and I sized up several of the seafood restaurants on a busy spring evening, settling on an uncrowded fish and chip place that had a pretty extensive menu. 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