Baked Crab Dip
A creamy, hot appetizer dip featuring fresh crabmeat, cream cheese, and mayonnaise, topped with crispy panko breadcrumbs. Perfect for serving with crostini or chips.
8 servings
22 min
Ingredients
- •6 oz fresh crabmeat
- •½ cup diced red pepper
- •½ cup fresh flat-leaf parsley
- •3 tbsp snipped fresh chives
- •½ cup reduced-fat mayonnaise
- •4 oz whipped cream cheese
- •1½ tbsp fresh lemon juice
- •½ tsp hot sauce
- •¼ cup panko
- •½ tsp grated lemon zest
- •1 serving Crostini
- •1 serving Baked Pita Chips
- •1 serving Baked Wonton Crisps
- •1 serving baked potato chips
Cooking Instructions
- 1.
1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
10 min
- 2.
2. Position a rack in the upper third of the oven and preheat the oven to 425°F/220°C/gas 7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
12 min
