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Simon and Seafort's Hot Dungeness Crab Dip (Copycat)
This luxurious copycat Simon and Seaforts Hot Dungeness Crab Dip combines sweet crabmeat, artichokes, and Parmesan for an irresistible appetizer that tastes like Alaska.
This hot Dungeness crab dip comes from Mike Bartulis, who recreated the famous appetizer served at Simon and Seafort's in Anchorage. The key is the short, hot bake: just 5 to 6 minutes at 350°F, which warms the creamy mayonnaise base without turning the crab rubbery. The artichoke hearts give it a bright tang, and a quick broil at the end creates that golden Parmesan crust you want on every scoop.
Why You’ll Love This Hot Dungeness Crab Dip
- The short bake time keeps the Dungeness crab sweet and tender, not overcooked.
- Artichoke hearts add a tangy contrast to the rich mayonnaise and Parmesan base.
- You can portion it into individual dishes for easy serving at parties.
Key Ingredients for Authentic Hot Dungeness Crab Dip
- Dungeness crab meat is the star; its sweet, delicate flavor is what makes this dip special. Look for fresh or pasteurized crab in the seafood section. If you can't find Dungeness, lump crab meat is a good substitute.
- Artichoke hearts add a subtle tang and a pleasant texture. Use canned or jarred hearts, and drain them thoroughly before chopping.
- Parmesan cheese provides savory umami and helps create that golden top. Grate it fresh from a block for the best melting and flavor.
Kitchen Tools for Making Hot Dungeness Crab Dip
- 8 individual oven-safe baking dishes (like ramekins) for portioned servings, or one large baking dish.
- A baking sheet to hold the dishes and catch any drips.
- A large mixing bowl for combining the ingredients.
- A rubber spatula for folding the crab gently without breaking it up.
Tips for Making the Best Hot Dungeness Crab Dip
- Check the crab meat carefully for shell fragments before mixing; even a small piece can ruin a bite.
- Drain the artichoke hearts well and pat them dry to keep the dip from turning watery.
- Fold the ingredients gently so the crab stays in chunky pieces instead of breaking into shreds.
- If you want a deeper golden top, broil for the last minute, but watch it closely to avoid burning.
Expert Tips for a Perfect Hot Dungeness Crab Dip
- The mayonnaise base stays creamy because the bake time is brief, so it doesn't separate.
- Parmesan cheese adds umami and helps the top brown evenly under the broiler.
- For the best flavor, use fresh Dungeness crab if you can find it; the sweetness is worth the extra cost.
Hot Dungeness Crab Dip Variations to Try
- Use lump crab meat instead of Dungeness for a similar sweet flavor, though the texture will be slightly different.
- Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.
- Swap the Parmesan for Gruyère or Swiss for a nuttier, meltier top.
- For a gluten-free version, serve with vegetable sticks or gluten-free crackers instead of focaccia.
What to Serve with Hot Dungeness Crab Dip
Toppings and Garnishes
- Minced fresh parsley adds color and a fresh herbal note.
- Lemon slices brighten the dip with acidity.
Side Dishes
- Warm focaccia bread is the classic choice.
- Crudités like cucumber and celery offer a lighter alternative.
How to Store Leftover Hot Dungeness Crab Dip
Let any leftover dip cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. The mayonnaise base can separate slightly when chilled, so give it a good stir before serving.
How to Freeze Hot Dungeness Crab Dip
You can freeze the unbaked dip mixture for up to 2 months. Spoon it into an airtight container or portion it into the individual baking dishes, then cover tightly with plastic wrap and foil. Thaw overnight in the refrigerator before baking. The texture of the crab may soften slightly after freezing, but the flavor will still be excellent.
Best Ways to Reheat Hot Dungeness Crab Dip
To reheat leftover dip, place it in a 350°F oven for 5 to 7 minutes, or until the internal temperature reaches 140°F again. You can also use the microwave in 30-second bursts, stirring between each, but the oven will keep the top from getting rubbery. If you have individual portions, reheat them on a baking sheet for even warming.
Source recipe: Simon and Seafort’s Hot Dungeness Crab Dip (Copycat) (SnapChef ID a811d7c1-5fb4-4d3b-afc6-74ee0745cc29). Nutrition is estimated per serving.
Recipe
Simon and Seafort's Hot Dungeness Crab Dip (Copycat)
Ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- Drain the artichoke hearts thoroughly and chop them into small, bite-sized pieces.
- Check the crab meat carefully for any remaining shell fragments and gently break larger pieces into bite-sized chunks.
- Slice the onions thinly, then chop into smaller pieces.
- In a large mixing bowl, add 4 cups of mayonnaise.
- Add the chopped artichoke hearts to the mayonnaise.
- Gently fold in the Dungeness crab meat, being careful not to break it up too much.
- Add the shredded Parmesan cheese to the mixture.
- Mix in the thinly sliced onions.
- Stir everything together gently until well combined but still chunky.
- Divide the mixture into 8 individual oven-safe baking dishes, portioning about 6 ounces into each dish.
- If using one large baking dish instead, transfer all the mixture to the dish.
- Place the dishes on a baking sheet if needed for stability.
- Bake in the preheated oven for 5-6 minutes, or until the internal temperature reaches 140°F.
- For a more golden top, switch the oven to broil for the last minute of cooking, watching carefully to prevent burning.
- While the dip is baking, slice the focaccia bread into strips or triangles.
- Warm the focaccia briefly in the oven during the last minute of baking the dip.
- Remove the dip from the oven when it's hot and bubbling with a lightly golden top.
- Sprinkle the minced fresh parsley over each serving.
- Arrange lemon slices on the side of each dish.
- Serve immediately with the warm focaccia bread.
Notes
- Toppings and Garnishes Minced fresh parsley adds color and a fresh herbal note. Lemon slices brighten the dip with acidity. Side Dishes Warm focaccia bread is the classic choice. Crudités like cucumber and celery offer a lighter alternative.
- Let any leftover dip cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. The mayonnaise base can separate slightly when chilled, so give it a good stir before serving.
Nutrition per serving, estimated
| Calories | 1072 kcal | 54% DV |
|---|---|---|
| Protein | 24 g | 48% DV |
| Fat | 98 g | 126% DV |
| Carbs | 21 g | 8% DV |
| Fiber | 2 g | 7% DV |
| Sugar | 4 g | — |
| Sodium | 2018 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use canned crab meat instead of fresh Dungeness?
Yes, you can use canned lump crab meat, but drain it well and pick through it for shells. The flavor will be less sweet than fresh Dungeness, so you might want to add a pinch of Old Bay or a squeeze of lemon to brighten it. The texture will be softer, so fold gently.
Can I make the dip ahead of time and bake later?
Absolutely. Assemble the dip, cover it, and refrigerate for up to 24 hours. When you're ready to serve, bake it as directed, adding a couple of extra minutes if it's cold from the fridge. The internal temperature should still reach 140°F.
How do I know when the dip is fully heated?
The dip is done when it's hot and bubbling around the edges, and the internal temperature reads 140°F on an instant-read thermometer. The top should be lightly golden if you broiled it. Don't overbake, or the crab will become tough.
Can I substitute the artichoke hearts?
If you don't have artichoke hearts, you can use chopped hearts of palm or even chopped spinach (squeezed dry). The texture will change, but the dip will still be creamy. For a similar tang, add a teaspoon of lemon juice.
