BAKED CRAB DIP
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko topping, this dip will be a party favorite-easy to put together, quick to bake, and quick to disappear, too.
Provided by Diane Morgan
Categories Cheese Dairy Shellfish Bake Cocktail Party Super Bowl Condiment Mayonnaise Cream Cheese Seafood Crab Tailgating Party
Yield Makes about 2 cups (480 ml)
Number Of Ingredients 12
Steps:
- 1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
- 2. Position a rack in the upper third of the oven and preheat the oven to 425°F/220°C/gas 7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
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