kelly said

a recipe repository

23 July 2006

Light and Creamy Hot Crab Dip (Cooks Illustrated)

Light and Creamy Hot Crab Dip

12/2005

Makes 4 cups serving 12

Topping

1 slice hearty white sandwich bread

2 tablespoons grated Parmesan cheese

Creamy Base

2 teaspoons olive oil

1 medium onion , chopped fine

1 red bell pepper , seeded and chopped fine

2 cloves garlic , minced

3/4 pound lump crabmeat (picked over)

1 1/2 teaspoons Old Bay seasoning

1 cup light cream cheese , at room temperature

1/2 cup shredded low-fat cheddar cheese

1/4 cup low-fat sour cream

2 tablespoons grated Parmesan cheese

2 tablespoons lemon juice

2 tablespoons chopped parsley

1/2 teaspoon cayenne pepper

Table salt and ground black pepper

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Lightly spray 2-quart casserole dish with cooking spray.

2. For the topping: Process bread and cheese in food processor until finely ground, about 15 seconds.

4. For the base: Heat olive oil in large nonstick skillet over medium-high heat until shimmering. Add onion and pepper and cook until soft, about 6 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in crabmeat and Old Bay Seasoning.

5. Pulse cream cheese, cheddar, sour cream, Parmesan, lemon juice, parsley, and cayenne with prepared crab mixture until coarsely chopped, about ten 1-second pulses. Season with salt and pepper. Scrape mixture into prepared dish. (Dip can be wrapped in plastic and refrigerated for up to 2 days. Bring back to room temperature before baking.)

6. Sprinkle topping over dip and lightly spray crumbs with cooking spray. Bake until browned and bubbly, about 20 minutes. Serve.