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Garlicky Crab Bread Dip

Nonstick cooking spray, for pan
8 oz. cream cheese, softened
1/4 cup mayonnaise
4 cloves garlic, minced
Juice of 1/2 lemon
1 tsp. lemon zest
1/2 tsp. onion powder
12 oz. lump crab meat
1 cup shredded mozzarella
1/4 cup freshly grated Parmesan
3 TBSP. chopped fresh parsley, divided (plus more for garnish)
Kosher salt
Freshly ground black pepper
1 tube refrigerated French bread dough (such as Pillsbury)
4 TBSP. butter, melted
Garlic powder

Preheat oven to 350-degrees.
Spray a small baking dish with nonstick cooking spray.
In a large bowl, combine cream cheese, mayonnaise, garlic, lemon juice and zest, and onion powder. Stir until cream cheese is very smooth.
Fold in crab meat, mozzarella, Parmesan cheese and 2 TBSP. parsley.
Season with salt and pepper.
Cut French bread dough into 16 pieces and roll each piece into a small ball.
Place bread balls around the perimeter of the skillet, then brush with butter and sprinkle garlic powder and remaining 1 TBSP. parsley on top.
Add the crab mixture to the center of the dough ring.
Bake until the bread is golden and cooked through and the cheese is bubbly, about 25 minutes.
Serve warm.

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