Fast, 4-ingredient Cheesy Crab Dip is a crowd-pleasing appetizer for sure!
Robert and I both love lump crabmeat. He makes killer crab cakes, and I like to make our Seafood Lasagna (also in my cookbook A Well-Seasoned Kitchen®) as well as various crab dips and canapés. We both especially love Crab Dip. I have several different recipes that I’ve both collected and created over the years. I have to say that this Fast, 4-ingredient Cheesy Crap Dip is a favorite! Not only is it chock-a-block full of yummy flavors, it is super quick and easy to prepare, calling for only 4 ingredients – lump crabmeat, herbed cheese, slivered almonds and fresh chives. That’s it! So easy, so delicious.
Make sure to use the best quality lump crabmeat you can find – quality ingredients are always important, especially in recipes with just a few ingredients.
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Quick and easy to prepare, this appetizer is always a crowd pleaser. The creamy herbed cheese is the perfect pairing with lump crabmeat. Almonds add a bit of crunch, and fresh chives finish it off. Yum!
- 1 (6.5 ounce) tub garlic and herb Rondelé cheese (around 3/4 cup) – see note below
- 1/4 cup toasted slivered almonds
- 1 tablespoon chopped fresh chives
- 3/4 cup good quality lump crabmeat, picked over (see Note below)
- Preheat oven to 375 degrees.
- In a medium mixing bowl, stir together the cheese, almonds and chives. Gently fold in the crab. Season to taste with salt and pepper.
- Place in a shallow baking dish and bake for around 15 to 20 minutes or until bubbly and light brown on the top. If bubbly but not browned, place under the broiler for a minute or two.
- Serve with crackers (I like it with butter crackers), toasted baguette slices and/or celery.
If your crabmeat smells or tastes fishy, rinse it before using, then start with adding just 1/2 cup. Taste and add more crab as needed.
Can substitute Boursin cheese for Rodelé.
Make ahead: Can be made earlier in the day, covered and refrigerated. Bring to room temperature before baking.
Variation: Instead of stirring the almonds in with the cheese, place on top of the crab-cheese mixture before baking (works best with untoasted almonds); watch to make sure the almonds don’t burn.