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Categories:
cream cheese sour cream garlic crabmeat Parmesan cheese cayenne pepper kosher salt Bread butter ground cracked peppercorn
Viewed: 130 - Published at: 3 years agoIngredients
- 3 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 garlic clove, minced
- 5 ounces fresh dungeness crabmeat
- 1 tablespoon parmesan cheese, finely grated
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt (adjust to taste)
- 1 loaf French bread
- butter, melted
- coarsely ground cracked peppercorn
Method
- Preheat oven to 350° degrees F.
- Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
- In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
- When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
- Makes approximately 1 cup.
