|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||kosher salt|
|1/2 ts||cayenne (to taste)|
|1 lb||canned crab, picked over|
|1 C + 1/4 C||shredded cheddar|
- 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.
- 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.