The article that I got this out of stated, "From my house, it's a two-hour drive to Beaverton, but I still go there at least once a month to have the crab dip at the Hall Street Grill. It's the best I've ever tasted." I couldn't agree more!


  • 1/4 cup cream cheese, room temp
  • 1/2 cup mayonnaise
  • 3/4 cup (about 4 oz.) crabmeat, well drained
  • 1/4 cup pluse 2 Tbl. grated parmesean cheese
  • 3 Tbl. chopped drained marinated artichoke hearts from jar
  • 2 Tbl. sliced green onion
  • 2 Tbl. diced red bell pepper
  • 2 Tbl. diced celery
  • 1 Tbl. finely chopped fresh Italian parsley
  • 1 1/2 tsp. Sherry wine vinegar
  • 1/2 tsp. hot pepper sauce (Tabasco)
  • Toasted baguette slices for dipping


Preheat oven to 400. Beat cream cheese in large bowl with electric mixer until smooth. Add mayonnaise; beat until just blended. Season with salt and pepper. Using rubber spatula, fold in crabmeat, 1/4 cup parmesean, artichoke hearts, green onion, bell pepper, celery, parsley, vinegar and hot pepper sauce.

Transfer crab meat mixture to 2-cup souffle dish. Top with remaining 2 Tbl. Parmesean cheese. Bake until crab mixture is warm and cheese melts, about 15 minutes. Transfer to platter. Surround with toasts; serve immediately.

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Submitted 6/13/05.
Source: Bon Appetite Magazine
Submitted By: Stephanie
Warm Crab and Artichoke Dip