@.the.recipe.rabbi: Recipe: 🍂 HOT CRAB DIP WITH GARLIC BUTTER CROSTINI Sweet lump crab folded into a rich, creamy dip with sharp white cheddar, Parmesan, Old Bay and just enough Dijon and lemon to brighten everything up. Baked until bubbling and golden, then served with warm garlic-butter crostini. Coastal comfort food with a little fall attitude. 🦀 INGREDIENTS For the crab dip 16 oz lump crabmeat, drained and picked over for shells 12 oz cream cheese, softened ¼ cup mayonnaise ¼ cup sour cream 4 green onions, thinly sliced, divided 1 garlic clove, finely grated 1 tsp Worcestershire sauce 1 tsp Old Bay seasoning ½ tsp Dijon mustard 1 tsp fresh lemon juice A few dashes hot sauce 1 cup freshly shredded sharp white cheddar, divided ¼ cup freshly grated Parmesan, plus a little for the top Freshly cracked black pepper Salt, only if needed For the garlic butter crostini 1 baguette, cut into ½-inch slices 4 tbsp butter, melted 1 garlic clove, very finely grated 1 tbsp finely chopped fresh parsley Pinch of kosher salt LET’S GET INTO IT Preheat the oven to 350°F. In a medium bowl, mix the softened cream cheese, mayonnaise and sour cream until smooth. Add most of the green onions, garlic, Worcestershire, Old Bay, Dijon, lemon juice, hot sauce, ½ cup of the white cheddar, Parmesan and plenty of freshly cracked black pepper. Mix until combined. Now add the crab. Gently fold it into the creamy mixture so you keep those beautiful pieces of lump crab intact instead of stirring them into oblivion. Taste before adding any salt — the crab, cheeses, Old Bay and Worcestershire are already bringing plenty to the party. Spread the mixture into a small cast-iron skillet or baking dish. Top with the remaining ½ cup white cheddar and a light sprinkle of Parmesan. Bake for 20–25 minutes, until hot and bubbling around the edges. Turn on the broiler for the last 1–2 minutes, watching it closely, until the top is beautifully browned and blistered. Let it rest for about 5 minutes while you make the crostini. Increase the oven to 375°F. Mix the melted butter, grated garlic, parsley and kosher salt. Lightly brush the baguette slices with the garlic butter and arrange them on a baking sheet. Bake for about 8–10 minutes, flipping once, until golden around the edges and crisp enough to scoop while still having a little bite in the center. Finish the hot crab dip with the remaining green onions, a little cracked black pepper and the tiniest dusting of Old Bay. Serve it hot with those garlic-butter crostini and get in there. 🦀 TIP: You can assemble the crab dip ahead of time, cover and refrigerate it. Let it sit at room temperature for about 20 minutes before baking, or give it a few extra minutes in the oven if it’s still cold. #HotCrabDip #CrabDip #CoastalCooking #FallAppetizers #SouthernRecipes

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Wednesday 04 November 2026 20:29:00 GMT