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Palomino's Dungeness Crab Dip

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“This recipe was shared with the Minneapolis/St. Paul Magazine by the head chef of the Palomino restaurant chain. It is delicious! It is very similar to the crab dip at Kincaid's as well (they are sister restaurants). You could probaby cut the breadcrumb topping in half because there is always extra; or, you could use it for another delicious recipe! The recipe gives you the option of using fresh or dried herbs, which is helpful.”
3 cups

Ingredients Nutrition

  • 2 cups mayonnaise or 2 cups salad dressing
  • 2 (7 ounce) jars marinated artichoke hearts, drained and chopped
  • 1 12 cups chopped cooked dungeness crabmeat (8 oz.)
  • 1 cup grated parmesan cheese
  • 1 large onion, very thinly sliced
  • Herb Crust
  • 1 cup soft french breadcrumbs
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon chopped fresh rosemary leaf (or 1/4 t. dried)
  • 34 teaspoon finely chopped basil leaves (or 1/4 t. dried)
  • 14 teaspoon chopped thyme leaves (or 1/8 t. dried)
  • 14 teaspoon chopped oregano leaves (or 1/8 t. dried)
  • 14 teaspoon chopped marjoram leaves (or 1/8 t. dried)
  • 1 small garlic clove, finely chopped


  1. Preheat oven to 350. Mix all ingredients of Herb Crust; refrigerate in airtight container while preparing crabmeat mixture. Mix mayonnaise, artichokes, crabmeat, cheese, and onion in medium bowl. Spread crabmeat mixture in ungreased, shallow 1-1/2-qt. casserole or oven-proof dish. Sprinkle with 3 T. Herb Crust. Bake uncovered 15–20 minutes or until golden brown. Serve with crackers or bread. Yields about 3 Celsius.

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