Hot crab dip and crostini


1 T olive oil
2 cloves garlic, minced
1 bunch green onions, finely chopped
8 oz cream cheese
2 T lemon juice
2 T hot sauce (to taste)
1 T Worcestershire sauce
1/4 C fresh parsley, chopped
1 ts paprika
1 ts kosher salt
1/2 ts cayenne (to taste)
1 lb canned crab, picked over
1 C + 1/4 C shredded cheddar


  1. Preheat oven to 350F.
  2. In a large saucepan, sauté garlic in olive oil until golden. Add green onions and immediately turn off the heat.
  3. Mix in cream cheese; stir until melted. Add lemon juice, Worcestershire sauce, hot sauce, parsley, paprika, salt, and cayenne. Stir until combined.
  4. Gently fold in crabmeat and 1 C cheese. Spoon into an oven-safe casserole or pie pan; top with remaining cheese.
  5. Bake for 30-40 minutes, until top is melted and dish is heated through. (It may puff up a bit around the edges.) Serve hot with crostini or pita chips.


  • baguette
  • olive oil

Slice baguette thinly on an angle. Brush slices with olive oil and place in a single layer on a cookie sheet. Broil for 4-6 minutes until golden brown–cooking time may vary greatly, so make sure to stay close or you’ll end up with carbon shingles.