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.
Herb bread crumbs
Cut baguette into 1-inch cubes. Place in food processor and process to coarse (about 3/8-inch) crumbs. Do not over-process crumbs.
Combine bread crumbs, butter, garlic, rosemary, basil, parsley, thyme, oregano and marjoram. Mix until butter is evenly distributed and absorbed by bread crumbs.
Dip
Combine mayonnaise, artichoke hearts, crab meat, onion and salt. Mix well.
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.
