Dungeness Crab Dip

Dungeness Crab Dip is a crowd pleasing appetizer.  Your guests will love it.  You can buy live Dungeness Crabs, cook them yourself and pick the meat out.  Your other choice is to buy cooked Dungeness Crabs, have them cleaned and cracked, and then all you would have to do is pick the meat out.  If you’re an expert at picking Dungeness Crabs or have plenty of time – then choose live or cooked Dungeness Crabs.  If you are short on time like I usually am when prepping for a party I will often choose the last alternative which is to use Dungeness Crabmeat in a perishable container.  The cooking, cleaning, and cracking of the Dungeness Crabs has been done for you and me.  How easy is that!  I make a list of all the dishes I’m planning on serving and then start finding ways to shorten the time to get them made. Usually, I plan on making more dishes than I have time for.   There so much to do with delicious Dungeness Crabs.  I just want to share my love for the Pacific Ocean Treasures as I refer to the Dungeness Crabs.  The Dungeness Crab Dip can be made ahead of time since this recipe is cold.

Dungeness Crab Dip
Print Recipe
Servings Prep Time
10 people 10 minutes
Servings Prep Time
10 people 10 minutes
Dungeness Crab Dip
Print Recipe
Servings Prep Time
10 people 10 minutes
Servings Prep Time
10 people 10 minutes
Ingredients
Servings: people
Instructions
  1. Cream Mayonnaise and Cream Cheese together. Stir in the Dungeness Crabmeat and the rest of the ingredients and mix well. Serve with crackers or slices of French bread.
Recipe Notes

Try slicing cucumbers or red bell peppers instead of the crackers.

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Deviled Crab Meat

Deviled Crab Meat was Nonno Tom’s favorite seafood meals. He enjoyed eating!   Nonno Tom (Tom Lazio) would unload the harvest from the local San Francisco crab boats.  He’d give the orders to his men to cook up some of the fresh catch.  Next, either he would pick the crab himself or have one of his employees pick the meat out of the body and legs of those fresh Dungeness Crabs.  He’d bring home fresh Dungeness Crab Meat for my grandmother to make just one of his special seafood dishes – Deviled Crab Meat.  Before he could make walk into the house he’d have to change his clothes outside, put them directly into the washing machine, and head to his bathroom for a shower.  The Deviled Crab Meat didn’t take long so by the time he was freshly showered smelling of soap and Lilac Vegetable After Shave dinner was ready.

I whipped up a very large batch of the Deviled Crab Meat for an Crab Fest event at Macy’s Union Square.  I showed everyone how to crack the crab showing them my secret for getting the most meat out of.  I also shared this delicious recipe.  Everyone enjoyed their taste of the Deviled Crab Meat!

Nonnie's Deviled Crab Meat
Print Recipe
Easy recipe using fresh Dungeness Crab Meat. Ideal for a family meal or Potluck main course. Festive when you bake in individual clam shells.
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Nonnie's Deviled Crab Meat
Print Recipe
Easy recipe using fresh Dungeness Crab Meat. Ideal for a family meal or Potluck main course. Festive when you bake in individual clam shells.
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Recipe Notes

Stir the melted butter into the Tomato Sauce.  Mix the rest of the ingredients together with the Tomato Sauce.  Fill individual clam shells or a pie pan with the crabmeat.

Bake at 350 degrees for 30 minutes or until firm.

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