Recipe by Scott Miller (Max Catering & Events). As seen on WFSB Ch 3 - 11/8/15

Warm Crab & Roasted Fennel Dip

INGREDIENTS

• 6 oz  jumbo lump crabmeat
• 1/2 cup diced roasted fennel
• 2 tbsp olive oil
• 1/2 cup chopped fresh flat-leaf parsley
• 3 tbsp chopped fresh chives
• 1/2 cup mayonnaise
• 4 oz cream cheese
• 1 1/2 tbsp lemon juice
• 1/2 tsp hot sauce
• 1/2 tsp grated lemon zest
• salt & pepper, to taste

INSTRUCTIONS

1.       Dice fennel and rinse. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Spread the fennel on a baking sheet in a single layer and roast in a 350 degree oven for about 25 minutes, until tender.

2.       Place the crabmeat in a medium bowl and flake with your fingers. Stir in the roasted fennel, parsley, lemon zest and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt shallow baking dish.

3.       Preheat the oven to 425°F. Bake until dip is bubbling at the edges, about 12 minutes. Serve hot with your favorite crackers and chips

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