This is a crowd pleaser and a great dish to feature fresh crab when you find yourself at the coast and that’s on the menu. It comes from Lidey Heuck in NYTimes Cooking and features those staples of any kitchen – Mayo and Ritz crackers.
Fo this you’ll need: 1/2 lb lump crab meat, 1/4 cup cream cheese, 3 Tbsp mayonnaise, 1 tsp lemon juice, 2 scallions (chopped), 1 tsp Old Bay seasoning, 1/4 cup crushed Ritz crackers (about 4-6 crackers), 1/2 cup grated parmesan, salt, pepper, butter.
Preheat the oven to 375 and grease an small cooking crock with a little bit of butter to cover all of the interior surface.
In a bowl combine the crab meat, softened cream cheese, mayo, lemon juice, chopped scallion, Old Bay and 1/4 cup of the grated parmesan. Gently mix together until well combined. A some salt and pepper and fold over again.
In a separate bowl, combine the crushed crackers with the second 1/4 cup of grated parmesan.
Place the crab mixture into your greased cooking crock and then top with he crushed crackers and cheese mixture. Place into the oven (on a tray as it will bubble and overflow) and bake until golden brown on top – about 25-30 mins.
Allow to cool slightly before serving and use more crackers or thinly sliced baguette to spread and eat.
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