yield: Makes about 2 cups
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.
- 1/4 cup/20 g panko (Japanese bread crumbs)
- 1/2 tsp tabasco sauce
- 1/2 cup finely chopped green onion
- 2 cloves garlic, minced
- 2 teaspoons Old Bay or other seafood seasoning
- 4 ounces low-fat cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 1/2 cups grated sharp Cheddar or soft FontinaÂ
- 1/4 cup panko bread crumbs for topÂ
Dippers:
- Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips, celery
Preparation
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. 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.
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.
Lightly oil or butter a small shallow casserole (about 1 1/2 quarts). Heat the oven to 375°.