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Warm crab dip
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Try our flavorful Creole seafood dip for your next dinner party, blending Spanish, French, and African influences.
Ingredients:
  • 45cm-long baguette, sliced
  • Olive oil cooking spray
  • 30g butter
  • 1 red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, crushed
  • 250g cream cheese, chopped, softened
  • 123.75 gm light whole-egg mayonnaise
  • 3 x 170g cans crab meat, drained (see Notes)
  • 62.50 ml fresh chives, chopped
  • 40g goats cheese, crumbled
  • 250.00 ml fresh breadcrumbs
  • Fresh chives, chopped, extra, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper.
  • Place the bread slices on the prepared tray. Drizzle with oil on both sides. Bake in the oven for 12 to 15 minutes until they turn golden and crisp, flipping halfway through. Allow to cool before serving.
  • In a saucepan over medium heat, gently melt the butter until it sizzles. Toss in onion and celery, stirring until they barely soften, about 5 minutes. Add garlic, stirring until it's aromatic, about 1 minute. Then smoothly mix in the cream cheese. Take the pan off the heat and fold in the mayonnaise, crab, and chives. Season to perfection.
  • Transfer the flavorful crab mixture into a shallow, 4 cup-capacity ovenproof dish. Top it with creamy goat's cheese, a generous sprinkle of breadcrumbs, and a light mist of oil spray.
  • Bake until golden, about 15-20 minutes. Allow to cool for 15 minutes. Sprinkle with more chives and enjoy with bread.

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