Baked Crab Dip

Ingredients for Baked Crab Dip

• 170g /170 g fresh crabmeat, well drained

• 80g /75 g diced red pepper/capsicum

• 1/2 cup/25 g finely chopped fresh flat-leaf parsley

• 45ml snipped fresh chives

• 1/2 cup/120 ml reduced-fat mayonnaise

• 110g /115 g whipped cream cheese

• 1 1/2 tablespoons fresh lemon juice

• 1/2 teaspoons hot sauce, such as Tabasco

• 40g /20 g panko (Japanese bread crumbs)

• 1/2 teaspoons grated lemon zest

• 1 Crostini, Baked Pita Chips, Baked Wonton Crisps, baked crisps

1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.

2. Position a rack in the upper third of the oven and preheat the oven to 218°C/220°C/gas 7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.