Roasted Garlic Cheesy Crab Dip

Pressure cooking the garlic before mixing it with the other ingredients turns it mellow, creamy, and sweet so that it enhances the flavor of the dip but doesn’t overwhelm the delicate flavor of the crab.

PREP TIME: 25 minutes

FUNCTION: Pressure/Manual (High, Low)

CLOSED POT TIME: 45 minutes

TOTAL TIME: 1 hour 10 minutes

RELEASE: Natural/Quick

SERVES: 12 to 16

• ½ cup water
• 2 heads garlic
• 2 teaspoons olive oil
• 1 8-ounce package cream cheese, cut into cubes
• ½ cup finely shredded Parmesan cheese
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• ¼ teaspoon celery seeds (optional)
• ¼ teaspoon black pepper
• ⅛ to ¼ teaspoon cayenne pepper
• 2 6-ounce cans lump crabmeat, drained, flaked, and cartilage removed
• ⅓ cup chopped fresh flat-leaf parsley
• 2 tablespoons lemon juice
• 1 green onion (green top only), thinly sliced
• Crostini* or crackers

PREP

Place the trivet in the bottom of the Instant Pot®. Add the water to pot. Cut a ½-inch-thick slice off the top of each head of garlic to expose the cloves; remove any loose papery skin from the garlic heads. Place garlic, cut sides up, on trivet in the pot. Drizzle tops of heads with half the olive oil. Secure the lid on the pot. Close the pressure-release valve.

Select manual and cook at high pressure for 12 minutes. When cooking is complete, use a natural release to depressurize. Transfer garlic to a plate; set aside until cool enough to handle.

In a 3- to 4-cup glass bowl combine cream cheese, Parmesan cheese, mayonnaise, mustard, celery seeds (if using), black pepper, and cayenne pepper. Squeeze the base of each garlic head to push out cloves into a small bowl. Add remaining 1 teaspoon olive oil to garlic. Mash with a fork to a paste. Stir into cream cheese mixture. Gently stir in crabmeat. Place bowl on trivet in pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at low pressure for 8 minutes. When cooking is complete, use a quick release to depressurize. Stir in parsley and lemon juice. Sprinkle with green onion top slices. Serve with crostini or crackers.

*To make crostini: Cut a baguette crosswise into ¼-inch-thick slices. Arrange slices in a single layer on a large baking sheet. Brush tops and bottoms lightly with olive oil. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until tops are lightly toasted. Flip bread slices. Broil for 1 to 2 minutes more or until tops are lightly toasted. Transfer to a wire rack; cool.