hot crab dip with toasted peppered French bread ...
crab, cream cheese, sour cream and other ingredients baked at 350° for 20 minutes ...
spread on
toasted peppered French bread
Hot
Crab Dip
with Toasted Peppered
French Bread
Serves 8
Crab
Dip 5 ounces (140 grams) Dungeness crabmeat
3 ounces cream cheese 2 tablespoons sour cream 1 garlic clove minced
1 tablespoon Parmesan cheese, finely grated a pinch of Cayenne pepper, to taste Salt to taste
In a small bowl combine crab, cream cheese, sour cream, garlic, Parmesan cheese, cayenne and salt. Spoon into two buttered 1/2 cup ramekins. Bake
crab dip at 350° for 20 minutes or until bubbly and starting to brown.
Spread on toasted peppered French bread.
Makes
1 cup.
Toasted Peppered French Bread (can be
made 1 day ahead) French bread loaf Coarsely cracked black peppercorns
Slice French bread diagonally 1/4-inch thick; cut each slice in half diagonally. Brush one side bread halves with butter, sprinkle with cracked
black pepper pressing to adhere. Toast the bread on a sheet pan under the broiler 2 to 3 minutes per side until light brown.
Serve with hot crab dip.
