Maryland-style crab dip with crispy sesame panko and chives
Ingredients
Metric
Imperial
Maryland-style crab dip
- 500g of crab meat
- 200g of cream cheese
- 100g of mayonnaise
- 50g of sour cream
- 1 tsp mustard
- 1/2 tbsp of hot sauce
- 1/2 tbsp of Worcestershire sauce
- 1 tsp garlic powder
- 100g of cheddar, grated
- 100g of Colby-Jack, grated
- 1 handful of chives, chopped
- salt and pepper
Crispy toasted sesame panko
- 3 tbsp of olive oil
- 200g of Panko breadcrumbs
- 75g of sesame seeds, black and white
- 1 pinch of salt
To serve
- 2 slices of sourdough bread
- olive oil, for brushing
Method
Preheat the oven to 180°C
Break up the crab meat into smaller chunks in a large bowl. Mix in cream cheese, mayonnaise and sour cream then stir well. Mix in the mustard, hot sauce, Worcestershire sauce, garlic powder, and salt and pepper to taste
Set aside while you make the crispy sesame panko. Heat a frying pan over medium-high heat. Warm the olive oil in the pan, then add the panko
- 3 tbsp of olive oil
- 200g of Panko breadcrumbs
Toast the panko until golden brown, then add in the sesame seeds and toast them for a further minute or so. Season with salt
- 75g of sesame seeds, black and white
- 1 pinch of salt
Transfer the crab dip to a baking dish and sprinkle over the panko and both the grated cheeses
- 100g of cheddar, grated
- 100g of Colby-Jack, grated
Bake for around 15 minutes or until golden brown on top and bubbling around the edges
Brush some sourdough with olive oil then toast on either side
- 2 slices of sourdough bread
- olive oil, for brushing
Once the dip is ready to serve, garnish with a sprinkle of freshly chopped chives and season with salt and black pepper
- 1 handful of chives, chopped
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