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Hot Crab Dip with Crostini

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients
  

For Crab Dip:

  • 1/4 C red onion minced
  • 1/2 stalk celery minced
  • 1/2 C mayonaise
  • 4 oz cream cheese softened
  • 1/2 C shredded cheddar cheese (plus some for sprinkling)
  • 1/4 C sour cream
  • 1/4 C heavy cream
  • 3 tsp fresh squeezed lemon juice (about half a large lemon squeezed)
  • 1/2 tsp tabasco sauce
  • 1 1/4 tsp old bay seasoning
  • 1/2 tsp kosher salt
  • 8 oz fresh crabmeat (picked for shells)

For Crostini:

  • 1 french baguette bread
  • olive oil
  • kosher or flaky sea salt
  • 1 whole garlic clove (optional)

Instructions
 

For Crab Dip:

  • Grease a 1-quart small baking dish. Preheat oven to 400 degrees (375 convection).
  • Stir together all the ingredients, except the crab, in a large bowl and combine well.
  • Pick through the crab to feel for any shells. Fold crab meat gently into the mixture, trying to maintain any lumps of crab and not overly shred it. Sprinkle about 1/4 cup of shredded cheddar cheese on top.
  • Bake until bubbling hot and slightly browned on top, about 20-25 minutes.
  • Serve hot or warm with crostini or pita chips.

For Crostini:

  • Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  • Slice baguette into thin slices, less than 1/2 inch thick. With a pastry brush, brush each piece of bread (on one side only) with a thin layer of olive oil.
  • Bake bread for 5 minutes, then remove from oven, flip them over and put back in the oven for another 3-4 minutes, until bread is crisp but not completely hard. Remove bread from oven and sprinkle the olive oil side lightly with kosher or flaky sea salt. (Before sprinkling with salt you can rub the garlic clove over each the bread pieces, if you want garlic crostini).
  • Enjoy!