← Back to Search Results
baking
 Baked Crab Dip

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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 zest-panko topping, this dip will be a party favorite—easy to put together, quick to bake, and quick to disappear, too.

Yield: Makes about 2 cups (480ml)

Ingredients

  • 6 oz (170g) fresh crabmeat, well drained
  • ½ cup (75g) diced red bell pepper/capsicum
  • ½ cup (25g) finely chopped fresh flat-leaf parsley
  • 3 tbsp snipped fresh chives
  • ½ cup (120 ml) reduced-fat mayonnaise
  • 4 oz (115g) whipped cream cheese
  • 1½ tbsp fresh lemon juice
  • ½ tsp hot sauce, such as Tabasco
  • ¼ cup (20g) panko (Japanese bread crumbs)
  • ½ tsp grated lemon zest

Skinny Dippers:

  • Crostini, baked pita chips, baked wanton crisps, baked potato chips

Directions

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 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.

Notes

Dip Do-Ahead: The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance. Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.


© 2010 Diane Morgan
 

Nutritional Information

Nutritional information is provided by the author.

Serving Size: 2 tbsp
Calories: 56
Fat: 4.2g
Sat: 1.3g
Mono: 0.4g
Poly: 0.1g
Protein: 3g
Carb: 2g
Fiber: 0g
Chol: 14mg
Iron: 0.2mg
Sodium: 121mg
Calc: 18mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
big-fat-cookies Big Fat Cookies
by Elinor Klivans
nigella-express Nigella Express
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
new-american-table New American Table
by Marcus Samuelsson
cook-with-jamie Cook with Jamie
by Jamie Oliver
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
martin-yans-china Martin Yan's China
by Martin Yan
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?