Crab & Leek Dip with Cheddar Crumbs
Jack Munn
Rated 5.0 stars by 1 users
Category
Starter
Cuisine
British
Author:
Jack Munn
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
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
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100g white crab meat
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100g brown crab meat
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1 leek, chopped
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1 shallow, diced
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25g butter
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150g cream cheese
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1 tsp dijon mustard
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Squeeze of lemon juice
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Salt & Pepper
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Crusty bread
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Olive oil
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3 heaped tbsp breadcrumbs
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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
