Crab Dip with Bread
My family goes crazy for this recipe. Whenever I make this appetizer, I'm the hero for the day!
My family goes crazy for this recipe. Whenever I make this appetizer, I'm the hero for the day!
- Carbohydrate 39.5761867033085 g
- Cholesterol 17 mg
- Fat 4.63353875650345 g
- Fiber 2.15267384429491 g
- Protein 11.9623820431232 g
- Saturated Fat 0.843335361738915 g
- Serving Size 1 1 Serving (183g)
- Sodium 993.385815151498 mg
- Sugar 37.4235128590136 g
- Trans Fat 0.0916425341771514 g
- Calories 246 calories
Step-by-step
- Slice up the loaf of french bread to make 8 servings.
- Combine remaining ingredients into a bowl.
- Drizzle 2 tbs of olive oil into bowl and blend well.
- Place bowl covered into the fridge for 1/2 hour.
- To serve, drizzle olive oil onto each slice of bread, and spoon dip on top.
Cool, chunky imitation crab meat and crisp, sweet Walla Walla onions rest over a dense crumb of French bread, dressed with herbaceous cilantro and juicy diced tomatoes. Achieving the correct mouthfeel relies entirely on moisture control. Raw tomatoes release water as they sit, which can quickly turn the bread soggy if combined too far in advance. Chilling the mixed topping for precisely thirty minutes allows the olive oil to coat the aromatics while firming the proteins without saturating the base.
Managing Moisture and Texture
Imitation crab, primarily composed of pulverized surimi, holds significant internal water compared to fresh crustacean meat. Pressing the chopped pieces gently in a paper towel before mixing prevents excess liquid from pooling in the bowl. When scaling this formulation up for larger gatherings, maintain the ratio of two tablespoons of olive oil per batch to prevent the dressing from becoming greasy.
- Chiling duration must not exceed forty-five minutes to preserve the crispness of the onion.
- Slices of French bread should measure approximately one-half inch thick to support the weight of the topping.
- Store leftover tomato mixture separately from the bread in an airtight container for up to twenty-four hours.
