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!
Author:By Lee Clayton Roper
Prep Time:10 minutes
Cook Time:20 mins
Total Time:30 minutes
Yield:Around 1 3/4 cups; serves around 6 1x
Category:appetizers, quick and easy, gluten free
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.