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Cream Cheese Crab Spread with Homemade Crostini

Cream Cheese Crab Spread with Homemade Crostini
PREP TIME
15 min
YIELDS
18 servings

An easy recipe that takes only minutes to prep and a while to chill in the fridge. Perfect for an afternoon snack!

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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Ingredients

8
oz nNeufchatel cheese or cream cheese, softened
1
lb(s) fresh crabmeat, picked over for shells
4
Tbsp ketchup
4
Tbsp prepared horseradish
Juice of ½ lemon
1
tsp kosher salt
Freshly ground black pepper
2
Tbsp chopped fresh chives
1
clove garlic
1
baguette, sliced into 18 rounds and toasted
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Directions

Step 1

Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.

Step 2

Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.

Step 3

Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

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