Crab Dip
45 minutes | Serves 6-8
Bread for Dipping
1 French Baguette
Extra Virgin Olive Oil
Garlic Powder
Coarse Ground Black Pepper
Old Bay Seasoning®
Crab Dip
1 lb Can Premium Lump Crab Meat
¼ cup Milk
3, 8 oz Packages Cream Cheese
¼ cup Grated Parmesan Cheese
⅛ tsp Ground Thyme
1 tsp Old Bay Seasoning®
1 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
Preheat the oven to 375 degrees.
To prepare the bread, cut off the ends, and halve the baguette lengthwise. Place the baguette halves cut-side up on a sheet pan lined with aluminum foil.
Drizzle your desired amount of extra virgin olive oil, and sprinkle black pepper, garlic powder and Old Bay Seasoning® over both baguette halves. Bake for 15 minutes. Let the toasted baguette cool for 5 minutes. Cut into ¾-inch pieces.
To prepare the crab dip, place the milk, extra virgin olive oil and crab meat down first in a medium-sized, oven-safe baking dish. Break up the crab meat and spread evenly.
Evenly sprinkle the kosher salt, black pepper, ground thyme and Old Bay Seasoning® over the crab. Place the three bars of cream cheese on top. Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil, and lightly whisk the cream cheese and crab together until fully incorporated. Level the mixture gently with a spatula. Evenly distribute the Parmesan cheese on top. Switch your oven to broil, and broil for 5 minutes.
Cool for 10 minutes and serve.
Bread for Dipping
1 French Baguette
Extra Virgin Olive Oil
Garlic Powder
Coarse Ground Black Pepper
Old Bay Seasoning®
Crab Dip
1 lb Can Premium Lump Crab Meat
¼ cup Milk
3, 8 oz Packages Cream Cheese
¼ cup Grated Parmesan Cheese
⅛ tsp Ground Thyme
1 tsp Old Bay Seasoning®
1 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
Preheat the oven to 375 degrees.
To prepare the bread, cut off the ends, and halve the baguette lengthwise. Place the baguette halves cut-side up on a sheet pan lined with aluminum foil.
Drizzle your desired amount of extra virgin olive oil, and sprinkle black pepper, garlic powder and Old Bay Seasoning® over both baguette halves. Bake for 15 minutes. Let the toasted baguette cool for 5 minutes. Cut into ¾-inch pieces.
To prepare the crab dip, place the milk, extra virgin olive oil and crab meat down first in a medium-sized, oven-safe baking dish. Break up the crab meat and spread evenly.
Evenly sprinkle the kosher salt, black pepper, ground thyme and Old Bay Seasoning® over the crab. Place the three bars of cream cheese on top. Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil, and lightly whisk the cream cheese and crab together until fully incorporated. Level the mixture gently with a spatula. Evenly distribute the Parmesan cheese on top. Switch your oven to broil, and broil for 5 minutes.
Cool for 10 minutes and serve.