Crab Meunière Dip Recipe
lump crab meat blended with cultured butter and dill oil, served with toasted bread points (MGF)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Dip
Toasted Bread Points
Method
Crab Dip Preparation
- 1
Prepare the Crab Mixture
In a medium mixing bowl, combine the lump crab meat, cultured butter, cream cheese, and fresh dill oil. Mix well until the ingredients are fully incorporated.
- 2
Season the Dip
Add the lemon juice, garlic powder, salt, and black pepper to the crab mixture. Stir until all ingredients are evenly blended and smooth. Adjust seasoning to taste.
- 3
Chill the Dip
Cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes to allow the flavors to meld.
Toasted Bread Points Preparation
- 4
Slice the Baguette
Preheat your oven to 400°F (200°C). Slice the baguette into 1-inch thick diagonal slices.
- 5
Prepare the Olive Oil Mixture
In a small bowl, mix the olive oil, garlic powder, and salt together.
- 6
Brush the Bread Slices
Arrange the baguette slices on a baking sheet. Brush both sides of each slice with the olive oil mixture.
- 7
Toast the Bread
Toast the bread in the preheated oven for 8-10 minutes or until golden brown and crispy, flipping halfway through for even browning.