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Cream Cheese Crab Spread with Homemade Crostini

Crab dip crostini
Prep Time
15 min
Yields
18 servings

An easy recipe that takes only minutes to prep and a while to chill in the fridge. Perfect for an afternoon snack!

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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ingredients

8
oz nNeufchatel cheese or cream cheese, softened
1
lb(s) fresh crabmeat, picked over for shells
4
Tbsp ketchup
4
Tbsp prepared horseradish
Juice of ½ lemon
1
tsp kosher salt
Freshly ground black pepper
2
Tbsp chopped fresh chives
1
clove garlic
1
baguette, sliced into 18 rounds and toasted
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directions

Step 1

Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.

Step 2

Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.

Step 3

Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

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