Baked Lemon Crab Dip with Crostinis
February 22nd, 2021
I made this as an appetizer for the Super Bowl this past year, just for Chris and me. While it was probably enough to share with 4 other guests, Chris and I ate the whole thing in minutes after I placed it on the coffee table. It was so gooooood! This is a great casual appetizer for having company over but you might want to make extra because it will go quick.
Ingredients
- 12 oz of jumbo lump crabmeat or lump crabmeat
- 1 fresh French baguette, cut into 1/2 inch slices
- zest and juice of 2 lemons
- 1/4 cup parsley
- 2 sticks of butter, room temperature
- 4 tbsp garlic
- 1/4 cup freshly grated Romano cheese
- 1/2 cup Panko bread crumbs
- 1 tbsp chopped Calabrian chiles or jalapeños *optional, if you like a little heat!
- EVOO
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Arrange baguette slices in one layer on a baking sheet, sprinkle or slightly brush with EVOO, and toast for about 7 minutes or until slightly golden brown.
- In a food processor, blend the butter, lemon zest and juice, garlic, parsley, Romano cheese, panko, and jalapeños until roughly combined. Add a little EVOO to help blend if necessary.
- Transfer mixture to an oven safe dish and mix gently with lump crab. You don’t want to completely break up all the crab into small pieces, but some smaller and larger lumps are good. Top with a sprinkle of extra Romano cheese.
- Bake in preheated oven for about 10 minutes or until dip is heated through and the top is bubbly.
- Serve warm with lemon garnish and crostinis and enjoy!
Did you make this for company? Let me know how they liked it in the comments below!
With love,
Ashley Jo
