Crab-Crème-Fraiche 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
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
- 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.
- 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.