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
Yield: 4 to 6 servings
Cook Time: 20 minutes
1 baguette, cut into 1/2-inch slices
2 tablespoons unsalted butter, melted
Flaky sea salt
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
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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