Ingredients
| 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 |
Method
- Preheat oven to 350F.
- In a large saucepan, sauté garlic in olive oil until golden. Add green onions and immediately turn off the heat.
- Mix in cream cheese; stir until melted. Add lemon juice, Worcestershire sauce, hot sauce, parsley, paprika, salt, and cayenne. Stir until combined.
- Gently fold in crabmeat and 1 C cheese. Spoon into an oven-safe casserole or pie pan; top with remaining cheese.
- 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.
Crostini
- 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.