Crab Dip with Garlic and Herb Toasts Recipe
Savory Dip Recipes and Sweet Dip Recipes
Crab Dip with Garlic and Herb Toasts
1 tablespoon olive oil
1 cup finely minced yellow onion
1 tablespoon finely minced garlic
2 tablespoons heavy cream
1/2 pound cream cheese
1 pound lump crabmeat
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 teaspoon chopped chives
dash of salt, freshly ground black pepper and cayenne pepper
1. Heart the olive oil in a heavy-bottomed sauce pan over medium heat. Add the
onions and garlic and saute for 2 minutes, stirring to prevent browning. Add the
heavy cream and stir to combine. Add the cream cheese and whisk until all of the
cheese is melted and you have a smooth mixture.
2. Remove the pan from the heat and place the mixture in a bowl. Let it cool for
10 minutes at room temperature. Fold in the crabmeat, herbs and seasonings.
Serve immediately or refrigerate and serve chilled. Accompany with Herb Toasts.
3/4 cup olive oil
2 teaspoons mashed garlic
1 tablespoon very finely minced chives
1 tablespoon very finely minced basil
1 tablespoon very finely minced parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 long loaf of fresh, crusty French bread
1. Preheat oven to 350 degrees F.
2. Combine all of the ingredients except the French bread and let them sit for
15 minutes. Slice the bread into thin slices. Lay the slices on a baking sheet
and brush the tops with the herbed olive oil. Bake the slices at 250 degrees for
8 to 10 minutes or until they are crisply toasted and light golden in
Note: All crabmeat should be gently picked over to remove any possible remaining
shell. Place the crabmeat in a strainer and press down lightly to extract any
extra water. When using lump crab, you want to keep it as intact as possible.
Yield: 2 cups
From Dean Ferring, chef at The Mansion on Turtle Creek in