Hot Crab Dip with Old Bay Crostini
This hot crab dip is super cheesy, flavorful, comforting and perfect for happy hour. Serve with old bay crostini for the perfect spiced crunch!
Ingredients
old bay crostini
- 1 baguette, sliced into rounds
- 4 tablespoons softened butter
- old bay seasoning
crab dip
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- ⅓ cup sour cream or plain greek yogurt
- 1 pound lump crabmeat
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
- ¼ cup chopped fresh parsley
- 1 teaspoon dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- 1 pinch crushed red pepper flakes
- 1 teaspoon freshly grated lemon zest
- 4 ounces cheddar cheese, freshly grated
- 4 ounces gruyere cheese, freshly grated
- kosher salt and pepper
- fresh chives, for topping
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, mix (or beat with a mixer!) the cream cheese, mayo and sour cream until creamy and combined. Add in the crabmeat, garlic, green onions, parsley, mustard, chives, lemon zest, pepper flakes and dill with a big pinch of salt and pepper. Stir in the grated gruyere and cheddar.
- Spread the dip in a baking dish (like a 9-inch pie plate or square dish, or something similar!). Bake for 25 to 30 minutes, until it’s bubbling and hot! Top with fresh herbs or chives if you wish. Serve with the old bay crostini.
- To make the crostini, slice the baguette into rounds. Spread each round with some softened butter and sprinkle old bay on top - as much or as little as you’d like. Place the round on a baking sheet. Bake for 10 to 12 minutes, or until golden and crunchy. You can do this right before the dip or even as the dip cools a bit.
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