Crab & Leek Dip with Cheddar Crumbs

Crab & Leek Dip with Cheddar Crumbs

Jack Munn

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

British

Category

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

  1. 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 8–10 minutes.

  2. 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.

  3. 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.

  4. Bake at 200Β°C (fan 180Β°C) for 10–12 minutes, until the top is golden and bubbling.

  5. Serve warm with toasted baguette for dipping
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