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Palomino Crab Dip

Time1 hour 15 minutes
YieldsMakes 5 cups
Palomino Crab Dip
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Dear SOS: My husband and I just adore the hot crab dip at Palomino restaurant in Westwood. Would the restaurant share the recipe for the dip and the accompanying herbed crackers?

Meredith Powers

Arcadia

Dear Meredith: Palomino tops the crab dip with an herbed bread crumb mixture and serves it with herbed pizza crust wedges. Chef Jeff Marino suggests using water crackers (recipe below) as a substitute for pizza crust. Otherwise, any plain or seeded crackers or sliced crusty French bread may be used.

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Herb bread crumbs

1

Cut baguette into 1-inch cubes. Place in food processor and process to coarse (about 3/8-inch) crumbs. Do not over-process crumbs.

2

Combine bread crumbs, butter, garlic, rosemary, basil, parsley, thyme, oregano and marjoram. Mix until butter is evenly distributed and absorbed by bread crumbs.

Dip

1

Combine mayonnaise, artichoke hearts, crab meat, onion and salt. Mix well.

2

Place crab mixture in 9-inch square casserole and top with Herb Bread Crumbs and cheese. Bake at 500 degrees until very hot and bubbly, 5 minutes. Drizzle lemon juice over top. Sprinkle with chopped parsley. Serve with plain or Herbed Crackers.