With the salty richness of feta cheese and brightness from fresh lemon juice and herbs, this is an incredible twist on a classic creamy crab dip. Lump crab meat gives the dip an added touch of decadence, but it could also be made with less-expensive claw meat. Served with warm, crusty baguette slices this savory crab dip is the perfect “something different” to bring to your next potluck or party.
2 tsp. olive oil
1/2 cup finely diced red onion (from 1 small onion)
1 red Fresno chile or red jalapeño, seeded and chopped
1 garlic clove, minced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 (8-oz.) pkg. cream cheese, softened
2 Tbsp. chopped fresh flat-leaf parsley
1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
2 tsp. chopped fresh dill
1 tsp. chopped fresh oregano
1 tsp. red wine vinegar
1 lb. fresh lump crabmeat, drained and picked over
4 oz. feta cheese, crumbled (about 1 cup)
1/4 cup panko (Japanese-style bread crumbs)
1 Tbsp. unsalted butter, melted
1/4 tsp. paprika
How to Make It
Preheat oven to 350°F. Heat oil in a skillet over medium-high. Add onion, Fresno chile, garlic, salt, and pepper; cook, stirring constantly until onions are translucent, about 3 minutes. Reduce heat to medium-low; stir in cream cheese, and cook, stirring constantly until melted.
Remove from heat, and stir in parsley, lemon zest, lemon juice, dill, oregano, and vinegar until combined. Stir in crabmeat and feta. Pour mixture into a lightly greased 1 1/2 quart baking dish.
Combine panko, butter, and paprika in a small bowl, and sprinkle topping evenly over crab mixture. Bake in preheated oven until golden and bubbly, about 20 minutes. Let stand 5 minutes before serving with assorted crackers or toasted baguette slices.
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