Dungeness Crab Dip
Our dip can easily be prepared ahead of time and baked just before serving.
Servings: 4
Ingredients
- 1 French baguette sliced
- melted butter for brushing bread
- freshly cracked black pepper to taste
- 4 oz. cream cheese softened
- 2 T. sour cream
- 1 clove garlic minced
- 1 T. finely grated Parmesan cheese
- 1 pinch cayenne pepper
- 1 pinch kosher salt
- 1/2 c. fresh caught Dungeness crab meat cooked, cooled, & picked through
- snipped fresh chives for garnish, optional
Instructions
- Slice the French bread into 1/4-inch slices. Place on a baking sheet and brush each slice with melted butter. Lightly sprinkle with cracked black pepper pressing to adhere.
- Place the bread slices under the broiler for approximately 2-3 minutes until lightly toasted. Turn each slice over and toast the other side for 1-2 minutes until lightly toasted. Remove from oven and place on a rack to cool.
- In a small bowl, combine the cream cheese, sour cream, garlic, Parmesan cheese, cayenne pepper and salt; mix well. Gently stir in crab.
- Lightly butter a small baking dish. Fill with the crab mixture.
- Preheat oven to 350 degrees. Bake for approximately 20 minutes until the top is bubbly and starting to turn brown.
- Garnish with chives. Serve warm or cold with toasted French bread, crackers, and/or celery for dipping!
Notes
Steps 3 and 4 can be done ahead of time, covered, and refrigerated until ready to bake.
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