SERVES 6 to 8
TOTAL TIME: 45 minutes
Do not substitute imitation crabmeat here. To quickly soften cream cheese, microwave it for 20 to 30 seconds. Serve with crackers or Melba toast.
|
1 |
small onion, chopped fine |
|
2 |
tablespoons unsalted butter |
|
4 |
ounces cream cheese, cut into 1-inch chunks and softened |
|
2 |
ounces Monterey Jack cheese, shredded (½ cup) |
|
¼ |
cup mayonnaise |
|
½ |
teaspoon Old Bay Seasoning |
|
½ |
teaspoon ground coriander |
|
¼ |
teaspoon salt |
|
⅛ |
teaspoon pepper |
|
8 |
ounces fresh or pasteurized crabmeat, squeezed dry and picked over |
|
2 |
tablespoons minced fresh parsley |
1. Adjust oven rack to middle position and heat oven to 425 degrees. Microwave onion and butter in bowl, stirring occasionally, until softened, about 5 minutes. Stir in cream cheese, ¼ cup Monterey Jack, mayonnaise, Old Bay, coriander, salt, and pepper until combined. Gently fold in crabmeat and parsley.
2. Transfer to greased 2-cup baking dish. Sprinkle with remaining ¼ cup Monterey Jack. (Dip can be covered and held at room temperature for up to 2 hours before baking.) Bake until browned and bubbling, 15 to 20 minutes. Cool for 5 minutes before serving.
VARIATION
SPICY CAJUN-STYLE BAKED CRAB DIP
Microwave ¼ cup minced green bell pepper and ¼ cup minced celery with onions and butter. Substitute ¾ teaspoon Cajun seasoning and ⅛ teaspoon cayenne for Old Bay and coriander.