Greek Crab Dip
Who would've thought such a creamy dip could be so easy to make?
Ingredients
- 2 tbsp olive oil
- 1/2 cup red onion finely diced
- 1 red Fresno chile or red jalapeño seeded and chopped
- 1 garlic clove minced
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 pkg cream cheese softened
- 2 tbsp fresh flat-leaf parsley chopped
- 1 tsp lemon zest plus 1 tbsp lemon juice
- 2 tsp fresh dill chopped
- 1 tsp fresh oregano chopped
- 1 tsp red wine vinegar
- 1 lb fresh lump crab meat drained and picked over
- 4 oz feta cheese crumbled
- 1/4 cup panko Japanese style breadcrumbs
- 1 tbsp unsalted butter melted
- 1/4 tsp paprika
Instructions
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Preheat oven to 350°F. In a skillet on medium-high heat, heat the oil. Add onion, Fresno chile, garlic, salt, and pepper; cook and stir constantly until the onions turn translucent, about 3 minutes. Turn the heat down to medium-low; stir in cream cheese, and resume cooking and stirring until it melts.
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Remove the skillet from the heat, and stir in parsley, lemon zest, lemon juice, dill, oregano, and vinegar until combined. Stir in crabmeat and feta cheese, then pour the mixture into a lightly greased 1 1/2 quart baking dish.
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Combine panko, butter, and paprika in a small bowl, and sprinkle the resulting topping evenly over crab mixture. Bake in preheated oven for 20 minutes until golden and bubbly. Let stand 5 minutes, then serve with assorted crackers or toasted baguette slices.
