hot crab dip and crostini

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 (or to taste)
• 1 T Worcestershire sauce
• ¹/₄ C parsley, chopped
• 1 ts paprika
• 1 ts kosher salt
• ¹/₂ ts cayenne (or to taste)
• 1 lb canned crab (I used claw meat), picked over and shell remnants discarded
• 1 C + ¹/₄ C shredded cheddar or Mexican cheese blend

Procedure

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.

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.