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Warm Crab & Roasted Fennel Dip
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