Smoky Deviled Crab Dip with Crispy Garlic Toasts

Allergens

Shellfish, Dairy

Ingredients

• 1 lb fresh lump crab meat, picked over and cleaned
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Fresh parsley, finely chopped, for garnish For the Crispy Garlic Toasts:
• 1 French baguette, sliced into 1/4
• inch thick pieces
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• Salt, to taste

Instructions

1. Preheat your grill to medium heat, around 350°F.
2. In a large bowl, combine crab meat, mayonnaise, sour cream, Parmesan cheese, Old Bay Seasoning, smoked paprika, Worcestershire sauce, garlic powder, salt, and black pepper. Mix well until fully combined.
3. Transfer the deviled crab mixture to a grill safe baking dish or cast iron skillet. Place it on the preheated grill and cook for 15 20 minutes or until heated through and bubbly.
4. Meanwhile, prepare the crispy garlic toasts. In a bowl, mix together melted butter, minced garlic, and salt. Brush this mixture onto each slice of baguette. Place them on a separate grill safe baking sheet or wire rack and cook for 5 7 minutes per side, or until golden brown and crispy.
5. Remove the deviled crab dip from the grill and garnish with chopped parsley. Serve immediately with the crispy garlic toasts on the side.

Chef’s Insight

This recipe captures the essence of coastal flavors with its smoky, briny crab meat and spicy seasonings.

Notes

This recipe uses fresh lump crab meat for the best texture and taste.