Menu

Baked Crab Dip with Crostini

  • Details
  • Related Items

Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the decision easier – and a lot less stressful – by using this wonderful book from the experts at Cook’s Illustrated. This All-Time Best Appetizers Cookbook of 75 “only the best” appetizer recipes will make it easy to create a spread with everything from things that can be dipped and/or spread, or eaten by the handful or even two-bite treats. This Baked Crab Dip with Crostini makes perfect use of our delicious Pacific Northwest crab in making a appetizer that will become your “go to” dish to make for any gathering. To find out more about other appetizers and treats for any occasion, go to Cook’s Illustrated’s website.

From the authors: “why this recipe works – In its ideal form, crab dip is a warm, decadent party pleaser full of creamy, meaty seafood and savory spices. Unlike other versions of this popular appetizer, ours has a high ration of crab to cheese, allowing the sweet crab flavor to come through. To make it even more party-friendly, we used a cast-iron skillet as an oven-to-table cooking vessel, which ensures that your guests will enjoy the dip while it’s hot. For a serving option that was sturdy enough to scoop into the rich dip without any need for a spoon, we made a quick batch of crostini from sliced baguettes. To make a savory base for the crab dip, we first cooked onion in the skillet, adding just a bit of Old Bay seasoning and coriander. We then removed the sautéed onions from the skillet and combined them with cream cheese, mayonnaise, and parsley. After gently folding the crabmeat into the mixture, we put the whole thing back in the skilled and baked it until it was warm and bubbly, with the crostini fanned around the perimeter. Do not substitute imitation crabmeat here. To soften the cream cheese quickly, microwave it for 20 to 30 seconds.”

 

Recipes courtesy of America’s Test Kitchen from the All-Time Best Appetizers Cookbook. Photo Credit: Joe Keller.

All-Time Best Appetizers Cookbook is the November 2017 selection for the World Spice Cookbook Club. All-Time Best Appetizers Cookbook is currently available for purchase at the America’s Test Kitchen.


 4 Comments

  1. Gary says:

    So I have read the recipe three times and do not see how much or type of onion to use. Am I missing something here?

Add a Comment

Leave a Comment

Your email address will not be published.

Seared Scallops Emerald City Seasoning

Emerald City Scallops

The next time you can get your hands on some fresh scallops, give Emerald City Scallops one a try! Emerald City Seasoning makes an excellent companion for the delicate flavor of seared scallops. The gentle …

Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

Millet-Coriander Carrot Cake

It’s a toss up whether the texture or flavor of this cake make it such a winner, but there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth …

Caribbean Spice Grilled Salsa

Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …

Bajan Chicken Salad

For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This Bajan chicken salad, a recipe from the book, combines …