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Robert and I both love lump crabmeat. He makes killer crab cakes, and I like to make our Seafood Lasagna (in my cookbook A Well-Seasoned Kitchen®) as well as various crab dips and canapés. This recipe is a favorite, because not only is it chock-a-block full of yummy flavors, it is super easy and fast to prepare, calling for only 4 ingredients – all of which are readily available. Make sure to use the best quality lump crabmeat you can find – always important, especially in recipes with few ingredients. Enjoy!
- 1 (6.5 ounce) tub garlic and herb Rondelé cheese (around 1 cup)
- ¼ cup toasted slivered almonds
- 1 tablespoon chopped fresh chives
- ¾ 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.
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.