Crab-Crème-Fraîche Dip with Sea-Salt Toast

By MissAlyssaG

Ingredients

• Sea-Salt Toasts
• 1 baguette, cut into 1/2-inch slices
• 2 tablespoons unsalted butter, melted
• Flaky sea salt
• Crab-Crème-Fraîche Dip
• 1 tablespoon olive oil
• 2 shallots, finely chopped (about 3/4 cup)
• 8 ounces cream cheese
• 1/4 cup plus 2 tablespoons crème fraîche
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper
• Finely grated zest from 1 medium lemon
• 1 pound jumbo lump crabmeat
• 2 tablespoons finely chopped chives
• Salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Make the sea-salt toasts: Preheat the oven to 350°. Brush the baguette slices with butter and sprinkle with sea salt. Place in the oven and bake until golden and crisp, about 10 minutes.

2. Make the dip: In a medium skillet set over medium heat, warm the olive oil. Add the shallot and cook until soft and translucent, 5 to 7 minutes. Stir in the cream cheese, crème fraîche, mustard, cayenne and lemon zest and cook, stirring, until smooth and creamy, about 1 minute. Stir in the crabmeat and chives and season with salt and pepper. Heat until the mixture is warmed through, about 1 minute. Transfer the dip to a bowl, garnish with black pepper and serve warm with the sea-salt toasts.