Name: Baked Crab Dip
Yield: Makes about 2 cups (480 ml)
Ingredients: 6 oz/170 g fresh crabmeat, well drained; 1/2 cup/75 g diced red pepper/capsicum; 1/2 cup/25 g finely chopped fresh flat-leaf parsley; 3 tbsp snipped fresh chives; 1/2 cup/120 ml reduced-fat mayonnaise; 4 oz/115 g whipped cream cheese; 1 1/2 tbsp fresh lemon juice; 1/2 tsp hot sauce, such as Tabasco; 1/4 cup/20 g panko (Japanese bread crumbs); 1/2 tsp grated lemon zest; 1 Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips

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Photo by Sheri Giblin

Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko topping, this dip will be a party favorite—easy to put together, quick to bake, and quick to disappear, too.

Dip Do-Ahead:

The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance. Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.

Recipe notes

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