Classic Maryland crab dip is welcome at ANY party, but we gave it a little classing up for our Holiday spread. The dip is spooned on crostini, then topped with cheese and baked. The perfect combo in each bite!
1 baguette, thinly sliced (24 slices)
¼ cup olive oil
½ package (4oz) cream cheese
½ cup Tessemae’s Mayo
1 teaspoons Old Bay seasoning
3/4 cup shredded white cheddar cheese
8 oz lump blue crab meat
- Heat oven to 400°. Divide bread slices between 2 large rimmed baking sheets. Brush tops lightly with oil. Bake until crisp and very light brown, about 4 minutes.
- In a medium bowl, stir together cream cheese, mayo, Old Bay, and ¼ cup cheese until uniform in color. Gently fold in crab.
- Divide dip between toasted baguette sliced, about 1 rounded tablespoon per slice. Sprinkle with cheese.
- Bake until cheese is melted and crab is heated through, 5-8 minutes. Sprinkle with parsley and serve.
Make ahead tip: To keep hot for your party. Keep dip refrigerated and toasted crostini at room temp. Bake in batches of 12 or so.