Warm Crab Dip

Warm Crab and Roasted Red Pepper Dip with Crostini 

Few party dishes make me happier (to serve and to enjoy!) than a great dip with something crunchy for scooping. I’ve been making this one for several years and it’s always a crowd pleaser. It’s elegant, but not fussy, as welcome as crab cakes, but easier to prepare and serve. Every ingredient complements the delicate crab without overwhelming it. The texture is rich and creamy, but not gloppy.  

You can purchase crackers for serving, but homemade crostini are easy and work perfectly with this warm dip. I season my crostini with a little salt and pepper to ensure they’re as tasty as the thing they accompany.  

Ingredients  

• 6 tablespoons mayonnaise
• 1/4 cup crème fraiche
• 2 tablespoons Dijon mustard
• Finely grated zest of 1 lemon
• 2 teaspoons Old Bay seasoning, plus more for dusting
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces (about 1 1/2 cups) shredded Gruyere cheese, divided
• 3/4 cup finely chopped roasted red peppers, well-drained
• 1/2 cup chopped scallions, white and tender green parts
• 2 tablespoons finely chopped parsley
• 1 pound lump crabmeat, picked over for bits of shell
• 1/4 cup shredded Parmesan
• Crostini, for serving (recipe follows)

Directions

Heat the oven to 400°F.

Place the mayonnaise, crème fraiche, Dijon, lemon zest, Old Bay, salt, and pepper in a medium bowl and stir until well-combined. Add 1 cup of the Gruyere, roasted peppers, scallions, and parsley and gently stir to combine. Add the crab and gently fold, so as not to break up the lumps.

Transfer the mixture into a shallow 2-quart baking dish. Lightly dust the top of the dish with additional Old Bay. Sprinkle the remaining 1/2 cup of Gruyere and the Parmesan over top.

Bake until the cheese melts and the mixture bubbles gently around the edges, about 15 minutes. Let stand for 10 minutes before serving warm with the crostini. 

Crostini:  

Makes about 36 pieces 

1 baguette, cut crosswise or on the diagonal into thin slices 

Olive oil, for brushing 

Kosher salt and freshly ground black pepper, for sprinkling 

Heat the oven to 375°F.  

Brush both sides of the bread lightly with oil and arrange in a single layer on a rimmed baking sheet. Sprinkle lightly with salt and pepper. Bake until crusty and golden brown, 10 to 12 minutes. Serve warm or at room temperature. Store at room temperature in an airtight container. 

©Copyright 2024 Sheri Castle  

Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.

Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.

When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.