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Hot-Crab and Pimiento-Cheese Spread

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"Two Southern favorites�hot crab dip and pimiento cheese�are better than one, especially when they are combined to create a delightfully creamy appetizer. Making the spread couldn't be simpler: The ingredients are quickly mixed together, then it takes less than a half hour to bake until golden, bubbling, and ready to serve with chips and crudit�s. A pre-dinner winner, if ever there was one."

List of Ingredients

◦ 1 bar (8 ounces) cream cheese, room temperature
◦ 6 ounces extra-sharp yellow cheddar cheese, shredded (about 2 cups)
◦ � cup plus 2 tablespoons mayonnaise
◦ 8 ounces jumbo lump crabmeat, picked over
◦ � cup chopped pimiento (from a 4-ounce jar)
◦ � cup sliced scallions (from about 3 scallions)
◦ 1 tablespoon plus 1 teaspoon fresh lemon juice, plus more to taste
◦ � teaspoon coarse salt
◦ Hot sauce
◦ 1 � cups torn rustic bread (from one loaf, crust removed)
◦ Assorted accompaniments, such as cucumber spears, endive leaves, and potato chips


Recipe

Preheat oven to 375� F.

Mash cream cheese in a bowl until very soft. Add cheddar and � cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into a 2-quart baking dish.

Stir together torn bread and remaining 2 tablespoons mayonnaise in a bowl, then sprinkle over spread. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with accompaniments.

Serves 8 to 10






❧ Make Ahead:
Spread can be prepared through step 2 up to one day ahead; transfer to baking dish, and let cool completely. Remove from refrigerator 30 minutes before baking.