Prep 20 mins
Cook 20 mins
This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com
- 3 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 garlic clove, minced
- 5 ounces fresh dungeness crabmeat
- 1 tablespoon parmesan cheese, finely grated
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon kosher salt (adjust to taste)
- 1 loaf French bread
- butter, melted
- coarsely ground cracked peppercorn
- Preheat oven to 350° degrees F.
- Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
- In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
- When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
- Makes approximately 1 cup.
This got 3 stars only because I enjoyed the flavor. The rest of the family thought it was a 1 star dish. They felt that it was to crabby (?) I didn't get that at all. This was very easy to prepare and was a wonderful appetizer to serve to family and friends. Thanks for posting. :)
I served this at a cocktail party and my guests were practically polishing the inside of the ramekins with bread. It was also very easy to make. I doubled the recipe for a party of ten, and served it with carrots and celery as well. I will definitely make this again!
This was fantastic! It made a great lunch for 3 people; we served it open-faced on toast made from a good white sandwich bread. The only thing I'd change is next time I'll only add 1/8 t of cayenne. It had just a bit too much kick.