International dishesGrilled DishesEurope and North America20 to 30 minutes of baking
The starter to put in front of guests is baked crab with cheese topping. What makes it good is the sweet crab meat sitting under a golden brown cheese surface that bubbles as it comes out. The difficulty is mixing gently, since a heavy hand shreds the crab into crumbs.
The shallot is cooked briefly in olive oil over medium heat before it joins the creamy mixture. The baking dish is brushed with butter, the crab spread out in it, the remaining Parmesan scattered over the surface, and the whole thing baked for 20 to 30 minutes.
This batch weighs about 988g, at roughly 200 calories per 100g.
Method
Put 10ml of olive oil in a pan and cook the shallot over medium heat until fragrant.
Mix the cooked shallot with 80g of cream cheese, 80ml of Lean Mayo, 80ml of sour cream, 100g of Parmesan cheese, the chopped dill and the salt.
Add the crab meat to the mixture from step 2 and fold it through gently so the strands do not break up.
Brush the baking dish with butter and spread the crab mixture evenly across it.
Scatter the remaining Parmesan cheese over the surface.
Bake for about 20 to 30 minutes until the surface turns brown and bubbles. Serve hot with bread.
Tips
Sour cream is what this mixture wants, and unsweetened Greek yogurt drained through a sieve stands in.
Crab meat already picked from the shell, sold frozen, saves a lot of time.
Frozen crab has to be thawed and squeezed dry, since leftover water leaves the surface soggy.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.