If your Thanksgiving Day feast is a long one, starting in the early afternoon and extending deep into the evening, then you’ll reach a point where an appetizer or two is in order. It’s a day for culinary richness, and this crab dip — although it comes from Maryland — seems to be from Fort Knox. It’s the gold standard for crab dip, made with butter, cream cheese, mayo, and whipping cream,
Oh, there’s crab, too, lovely crab. The recipe calls for a pound of lump crabmeat, which may cost you as much as the turkey. But the price is a solid investment. Remember how, as the turkey roasts, the aromas drive you absolutely crazy? Not this year. This crab extravaganza can keep you diverted for hours. Sample this app with a bottle of very cold white and let the turkey take its own sweet time.
You really won’t care.
Like it hot? Instead of just cayenne pepper, try some drops of hot sauce.
Warm Maryland Crab Dip with Lemon Panko Topping
Yield: serves 8
Ingredients:
For the crab:
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- ½ cup (4 ounces) cream cheese at room temperature
- ¼ cup heavy whipping cream
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ⅓ cup thinly sliced green onions, including the green tops
- 1 ½ tablespoons minced fresh flat-leaf parsley
- 1 teaspoon Kosher or sea salt
- ¼ teaspoon cayenne pepper
- 1 pound fresh lump crabmeat, picked over for shells and well drained
For the lemon panko topping:
- 3 tablespoons unsalted butter
- ⅔ cup Panko
- 1 ½ teaspoons freshly grated lemon zest
- Pinch of Kosher salt
- Crostini or crackers for serving
Preparation:
In a medium skillet, melt the butter over medium heat. Add the shallot and sauté for about 2 minutes until soft but not browned. Remove from the heat.
Add the cream cheese, cream, mayonnaise, mustard, and lemon juice. Using a rubber spatula, stir to combine, then fold in the green onions, parsley, salt, and cayenne pepper. Fold in the crabmeat, breaking up any large chunks with a fork.
Transfer the crab dip to a shallow baking dish. Set aside.
Position a rack in the upper third of the oven and preheat to 425°F.
To make the topping, in a small skillet, melt the butter over medium heat. Add the panko and toast, stirring constantly, for about 2 minutes until the crumbs are golden brown and crisp. Remove from the heat and stir in the lemon zest and salt. Scatter the topping evenly over the crab dip. Bake until heated through and bubbly at the edges and the topping is golden, 12 to 15 minutes. Serve warm over crostini or crackers.
Source: The New Thanksgiving Table by Diane Morgan