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Categories: Appetizers, Fish and Shellfish

Palomino Crab Dip

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 ... Read more

Total time: 1 hour 15 minutes | Makes 5 cups

Herb bread crumbs

  • 1/4 day-old baguette
  • 2 tablespoons butter, melted
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon minced parsley
  • 1/4 teaspoon chopped fresh thyme
  • 1/4 teaspoon chopped fresh oregano
  • 1/4 teaspoon chopped fresh marjoram

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

Step 2Combine bread crumbs, butter, garlic, rosemary, basil, parsley, thyme, oregano and marjoram. Mix until butter is evenly distributed and absorbed by bread crumbs.


  • 1 cup mayonnaise
  • 2 (8-ounce) packages frozen artichoke hearts, thawed and coarsely chopped
  • 1 1/4 pounds cooked Dungeness crab meat
  • 1/2 small white onion, sliced paper-thin
  • 1/2 teaspoon salt
  • 1 ounce grated Parmesan cheese
  • 2 teaspoons lemon juice
  • Chopped parsley

Step 1Combine mayonnaise, artichoke hearts, crab meat, onion and salt. Mix well.

Step 2Place 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.

Each tablespoon:
37 calories; 66 mg sodium; 4 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 1 gram protein; 0.08 gram fiber.
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