Crab Dip
makes two cups
Ingredients:
1 Tbsp olive oil
1 cup finely minced yellow onion
1 Tbsp finely minced garlic
2 Tbsp heavy cream
1/2 lb cream cheese
1 lb lump crabmeat
1 tsp chopped parsley
1 tsp chopped basil
1 tsp chopped chives
dash of salt, freshly ground black pepper and cayenne pepper
Directions:
Heat the olive oil in a heavy-bottomed sauce pan over medium heat. Add the onions and garlic and saaute 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.
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.
Note: All crabmeat should be gently picked over to remove any possible remaining shell. Place the crabneat 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.
Herb Toasts:
Ingredients
3/4 cup olive oil
2 tsp mashed garlic
1 Tbsp very finely minced chives
1 Tbsp very finely minced basil
1 Tbsn very finely minced parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 long loaf of fresh, crusty French bread
Directions:
I would recommend that you serve this fresh, crisp toast with the Crap Dip. The herbed olive oil brushed on the bread is mild and does not distract from the crab flavor of the dip.
Preheat oven to 350 degrees.
Combine all of the ingredients except the French bread and let them sit for 15 minutes. Slice teh bread into thin slices. Lay the slices on a baking sheet and brush the tops with the herbed olive oil. Bake the slices at 350 degrees for 8 to 10 minutes or until they are crisply toasted and light golden in color.
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