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Hot Crab Dip with Shishito Peppers

Prep Time 25 minutes
Cook Time 35 minutes

Equipment

  • Cast iron skillet

Ingredients
  

  • 1 whole wheat baguette thinly sliced
  • 3 tbsp olive oil divided
  • 1/2 tsp salt
  • 1 (300g, 10.5oz) packaged goat cheese softened
  • 1/4 cup Greek yogurt
  • 3 cloves garlic
  • 1 1/2 lemons juiced, divided
  • 1/4 cup flat-leaf parsley finely chopped
  • 2 tbsp capers drained and finely chopped
  • 2 tsp Old Bay
  • 227g, 10 oz good quality crab claw meat drained
  • 1/4 cup mozzarella cheese shredded
  • 227g, 10 oz shishito peppers

Instructions
 

  • Preheat the oven to 400°F.
  • Place the baguette slices in a large bowl and add 2 tablespoons of the olive oil. Sprinkle in the salt and toss to coat.
  • Transfer the slices to a baking sheet lined with parchment paper. Make sure they're evenly spaced. Place the tray in the oven and bake for 15 minutes or until golden brown. Take them out of the oven and set aside to cool. Reduce the oven temperature to 350°F.
  • In a large bowl place the goat cheese, yogurt, garlic, parsley, juice of 1 lemon, capers and Old Bay seasoning. Stir until well-combined. Fold the crab meat into the goat cheese mixture until evenly dispersed.
  • Transfer the mixture to a small 6x9 baking dish and smooth the surface. Cover the dip with shredded mozzarella cheese and pop it in the oven. Bake for 15 minutes, then turn on the broiler and cook for another 5 or until the cheese is golden. Take the dip out of the oven and let cool for 10 minutes before serving.
  • While the dip is baking, heat the remaining olive oil in a large cast-iron skillet until shimmering. Add the shishito peppers and cook over medium-high heat until blistered on all sides. This should take roughly 7 minutes.
  • When the peppers are blistered, take them off of the heat and toss with the remaining lemon juice and a healthy sprinkling of salt. Serve immediately alongside the dip and crostini.