Crab-Crème-Fraîche Dip with Sea-Salt Toast

TT Test Kitchen Tip: For a more festive appetizer, top the dip with a few spoonfuls of caviar before serving, or assemble the toasts like individual canapés and top each toast with caviar.

Crab-Crème-Fraîche Dip With Sea-Salt Toast
5 from 32 ratings
Crab-Crème-Fraîche Dip with Sea-Salt Toast from the Tasting Table Test Kitchen
Servings
4
to 6 servings
Ingredients
  • Sea-Salt Toasts
  • 1 baguette, cut into ½-inch slices
  • 2 tablespoons unsalted butter, melted
  • Flaky sea salt
  •  
  • Crab-Crème-Fraîche Dip
  • 1 tablespoon olive oil
  • 2 shallots, finely chopped (about ¾ cup)
  • 8 ounces cream cheese
  • ¼ cup plus 2 tablespoons crème fraîche
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • Finely grated zest from 1 medium lemon
  • 1 pound jumbo lump crabmeat
  • 2 tablespoons finely chopped chives
  • Salt and freshly ground black pepper
Directions
  1. Make the sea-salt toasts: Preheat the oven to 350°. Brush the baguette slices with butter and sprinkle with sea salt. Place in the oven and bake until golden and crisp, about 10 minutes.
  2. Make the dip: In a medium skillet set over medium heat, warm the olive oil. Add the shallot and cook until soft and translucent, 5 to 7 minutes. Stir in the cream cheese, crème fraîche, mustard, cayenne and lemon zest and cook, stirring, until smooth and creamy, about 1 minute. Stir in the crabmeat and chives and season with salt and pepper. Heat until the mixture is warmed through, about 1 minute. Transfer the dip to a bowl, garnish with black pepper and serve warm with the sea-salt toasts.
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