Chef Ricky Moore’s crab dip is a fun twist on the Southern staple pimento cheese merged with luscious crab dip, and it’s one to keep in your back pocket for future gatherings. Moore’s restaurant, Saltbox Seafood Joint, is a testament to his passion for simple, locally sourced seafood. We recommend that you use Duke’s Mayonnaise when making this crab dip.
1 cup Duke’s Mayonnaise
¼ cup Boursin cheese
¼ cup white cheddar
¼ cup minced celery
¼ cup minced green bell pepper
1 tablespoon minced jalapeño
3 tablespoons minced onion
3 tablespoons finely chopped parsley
1 lemon, zest and juice
2 teaspoons Worcestershire sauce
½ teaspoon hot sauce
1 pound jumbo lump crabmeat, picked and cleaned
¼ teaspoon garlic powder
Salt and pepper to taste
6 ounces day-old cornbread, crumbled fine
4 tablespoons unsalted butter
3 tablespoons chopped chives
*Chef Ricky Moore recommends using Tabasco hot sauce for this recipe.
- Preheat the oven to 400 degrees. In a large bowl, whisk Duke’s with Boursin, cheddar, celery, green pepper, jalapeño, onion, parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, Worcestershire sauce, hot sauce, and garlic powder. Fold in crab and season with salt and pepper. Refrigerate for 1 hour.
- In a food processor, pulse cornbread crumbs until they form a coarse meal. Set aside.
In a large skillet, cook the butter over moderate heat until the milk solids turn golden brown, about 4 minutes. Stir toasted crumbs and season.
- In a 10-inch round baking dish or skillet, scrape in the crab mixture and evenly sprinkle the brown-butter crumbs on top. Bake for 20 to 25 minutes, until golden on top and bubbling at the edge. Let cool for 5 minutes. Sprinkle with chives and serve with oven-roasted saltines.