Crab & Leek Dip with Cheddar Crumbs
Jack Munn
4
15 minutes
15 minutes
British
Starter
A mix of white and brown crab meat mixed with sweet braised leeks and cream cheese, baked with a cheddar crumb. A spectacular Christmas pescatarian appetiser to place in the middle of the table with toasted bread.
Ingredients
- 100g white crab meat
- 100g brown crab meat
- 1 leek, chopped
- 1 shallow, diced
- 25g butter
- 150g cream cheese
- 1 tsp dijon mustard
- Squeeze of lemon juice
- Salt & Pepper
- Crusty bread
- Olive oil
- 3 heaped tbsp breadcrumbs
- 40g grated cheddar
Directions
Melt the butter in a pan over medium heat. Add the shallot and leek with a pinch of salt and cook gently until soft and sweet, about 8β10 minutes.
Stir in the mustard and cream cheese, letting it bubble for a minute or two until thickened slightly. Fold in the crab meat and a squeeze of lemon. Season to taste with salt and black pepper.
Spoon the mixture into a small ovenproof dish. In a bowl, mix the breadcrumbs, cheddar, and olive oil or melted butter, then scatter evenly over the top.
Bake at 200Β°C (fan 180Β°C) for 10β12 minutes, until the top is golden and bubbling.
Serve warm with toasted baguette for dipping
