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Creamy Crab Dip

Creamy Crab Dip

Creamy Crab Dip

1 pound lump crab meat, picked through for shells

2 cups white bread without the crust, dried out

2 cups milk

1 tablespoon olive oil

½ cup yellow onion, minced

2-3 tablespoons heavy cream

1 cup Grana Padana, grated on a large whole box grater

¼ teaspoon red crushed chili flake

2 teaspoons fresh oregano, finely chopped

2 tablespoons parsley, finely chopped

2 tablespoons chives, sliced thin

toasted panko for topping the crab dip

toasted bread for serving

 

Soak the bread in the milk for about 5 minutes.  Then, using a blender, puree until smooth   Heat the olive oil in a small sauté pan and cook the onion over medium heat until soft.  Add the bread/milk puree, add the cream, crab, chili, herbs, mixing.  Pour into an oven ready dish.  Top with some cheese, broil until caramelized; top with panko if desired.  Serve with toast.