Author: Lauren Grant of Zestful Kitchen
If you’re looking for an easy-to-make appetizer for the holiday season, look no further. This creamy crab dip is flavorful, celebratory and best of all can be prepped ahead!
Made with a hearty amount of crab and flavored with Old Bay, lemon, Dijon, and fresh herbs, this dip is guaranteed to satisfy.
Makes 8–10 servings
Takes 30 minutes
2 petit baguettes (12-inches each), cut on the bias into ¼-inch-thick slices
3 tablespoons olive oil
Salt and black pepper
1 cup finely diced yellow onion
1 teaspoon Old Bay seasoning
½ teaspoon ground coriander
¼ teaspoon cayenne
8 ounces cream cheese, cubed, and softened
¼ cup mayonnaise
1 tablespoon Dijon mustard
¾ minced lemon zest
12 ounces lump crab meat, drained
2 tablespoons sliced scallion greens + more for garnish
1 tablespoon chopped fresh parsley + more for garnish
1. Heat oven to 400° with racks set in upper middle and lower middle position.
2. Arrange bread slices in a single layer on baking sheets. Brush tops with 1 tablespoon olive oil and season with salt and pepper. Bake bread slices 10 minutes, flip, brush second sides with 1 tablespoon olive oil, season with salt and pepper and bake until golden brown and crisp, 8–10 minutes more. Set crostini aside.
3. Heat remaining tablespoon oil in a 10-inch cast-iron skillet over medium heat until shimmering. Add onion and cook until softened and golden brown, 5 minutes. Add Old Bay, coriander, and cayenne and cook until fragrant, 30 seconds. Transfer onion mixture to a large bowl with cream cheese, mayonnaise, Dijon and lemon zest and mix until thoroughly combined.
4. Gently fold crab meat, scallions, and parsley into cream cheese mixture; transfer to now empty cast-iron skillet and spread into an even layer.
5. Bake dip until heated through, 10 minutes. Top with additional scallions and parsley and serve with crostini.
If you don’t have a cast-iron skillet—or don’t want to serve the dip in it—you can cook the onions in a nonstick skillet and bake the dip in an ovenproof baking dish as directed.
Look for lump crab meat in the refrigerated section of the grocery store as it has more flavor and is fresher tasting than the canned variety.