Reviews
Add Rating & Review
Back to Hot Crab-and-Oyster Dip
All Reviews for Hot Crab-and-Oyster Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Hot Crab-and-Oyster Dip
Credit:
Mikkel Vang
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
Unsalted butter, room temperature, for baking dish
8 ounces creme fraiche
6 ounces Jarlsberg, Swiss, or cheddar cheese, grated (1 1/2 cups)
4 1/2 teaspoons prepared horseradish
2 scallions, trimmed and thinly sliced (about 1/4 cup), plus more for serving
2 cloves garlic, minced (2 teaspoons)
1/2 teaspoon sweet paprika
2 tablespoons unbleached all-purpose flour
12 oysters, shucked, liquor reserved (about 1/4 cup)
1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over
Kosher salt
Assorted crudites or crackers, for serving
Variations
Room-temperature cream cheese can be substituted for the creme fraiche; just omit the flour.
Gallery
Hot Crab-and-Oyster Dip
Credit:
Mikkel Vang
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Serves 6 to 8
Gallery
Hot Crab-and-Oyster Dip
Credit:
Mikkel Vang
Hot Crab-and-Oyster Dip
Credit:
Mikkel Vang
Hot Crab-and-Oyster Dip
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Serves 6 to 8
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- Unsalted butter, room temperature, for baking dish
- 8 ounces creme fraiche
- 6 ounces Jarlsberg, Swiss, or cheddar cheese, grated (1 1/2 cups)
- 4 1/2 teaspoons prepared horseradish
- 2 scallions, trimmed and thinly sliced (about 1/4 cup), plus more for serving
- 2 cloves garlic, minced (2 teaspoons)
- 1/2 teaspoon sweet paprika
- 2 tablespoons unbleached all-purpose flour
- 12 oysters, shucked, liquor reserved (about 1/4 cup)
- 1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over
- Kosher salt
- Assorted crudites or crackers, for serving
Directions
Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each.
Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudites or crackers.
Variations
Room-temperature cream cheese can be substituted for the creme fraiche; just omit the flour.
Variations
Room-temperature cream cheese can be substituted for the creme fraiche; just omit the flour.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Hot Crab-and-Oyster Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hot Crab-and-Oyster Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
