Hot-Crab and Pimiento-Cheese Spread

By mirelsonp

Recipe source: Martha Stewart | September 2014

Ingredients

• 8 oz. cream cheese, room temperature
• 6 oz. extra-sharp yellow cheddar cheese, grated (about 2 cups)
• 1/2 cups plus 2 Tbsp. mayonnaise
• 8 oz. crab meat, picked over
• 1/4 cup chopped pimiento (from a 4 oz. jar)
• 1/4 cup sliced scallions (from about 3 scallions)
• 1 Tbsp. plus 1 tsp. fresh lemon juice, plus more to taste
• 1/2 tsp. coarse salt
• Hot sauce
• 1 1/2 cups torn rustic bread (from 1 loaf, crust trimmed)
• Endive leaves, cucumber spears, and celery sticks, for serving

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Mash cream cheese in a bowl until very soft. Add cheddar and 1/2 cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into two 14-ounce baking dishes, dividing evenly.

2. Stir together torn bread and remaining 2 tablespoons mayonnaise. Top spread with bread mixture, dividing evenly. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with vegetables.