Crab Dip

Warm lump crab and cream cheese dip, broiled with Parmesan and served with seasoned baguette toast.

Ingredients

• Bread for Dipping — 1 French Baguette
• Bread for Dipping — Extra Virgin Olive Oil
• Bread for Dipping — Garlic Powder
• Bread for Dipping — Coarse Ground Black Pepper
• Bread for Dipping — Old Bay Seasoning®
• Crab Dip — 1 lb Can Premium Lump Crab Meat
• Crab Dip — ¼ cup Milk
• Crab Dip — 3, 8 oz Packages Cream Cheese
• Crab Dip — ¼ cup Grated Parmesan Cheese
• Crab Dip — ⅛ tsp Ground Thyme
• Crab Dip — 1 tsp Old Bay Seasoning®
• Crab Dip — 1 Tbsp Extra Virgin Olive Oil
• Crab Dip — 1 tsp Kosher Salt
• Crab Dip — ¼ tsp Coarse Ground Black Pepper

Method

1. TOAST THE BREAD: Preheat the oven to 375°F. Trim the baguette ends and halve lengthwise. Set cut-side up on a foil-lined sheet pan. Drizzle with olive oil and season with pepper, garlic powder and Old Bay. Bake for 15 minutes, cool for 5 minutes and cut into ¾-inch pieces.
2. ASSEMBLE THE DIP: Put the milk, dip olive oil and crab in a medium oven-safe baking dish. Gently break up and spread the crab, then sprinkle with the salt, pepper, thyme and Old Bay. Put the cream cheese bars on top.
3. BAKE AND MIX: Cover tightly with foil and bake for 30 minutes. Remove the foil and gently whisk the cream cheese and crab together until incorporated. Smooth the top.
4. BROIL AND SERVE: Sprinkle with Parmesan, switch to broil and broil for 5 minutes. Cool for 10 minutes and serve with the baguette.