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Crab Dip

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 20 mins
Cook time 37 mins
Yield Makes 12 appetizer servings


  • Béchamel Sauce
  • 1 cup (4 ounces) shredded Comté cheese
  • 1/4 cup (1 ounce) grated Pecorino Romano cheese
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons seafood seasoning
  • 1 teaspoon chopped fresh flat-leaf parsley leaves
  • 1 teaspoon hot sauce
  • 1 pound jumbo lump crab, drained and picked
  • 1 teaspoon chopped fresh chives
  • Flatbread crackers

How to Make It

  1. Preheat oven to 325°. Combine first 8 ingredients in a large bowl; gently fold in crab. Spoon mixture into a lightly greased 2-quart baking dish.

  2. Bake 30 to 40 minutes or until golden brown and bubbly. Sprinkle with chives, and serve with flatbread crackers.