New England-Style Crab Dip with Brown-Butter Crumbs
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  • 1 cup mayonnaise 1/4 cup minced celery 1/4 cup minced green bell pepper 2 tablespoons finely grated sweet onion 2 tablespoons finely chopped parsley 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice 1/2 teaspoon hot sauce, preferably Tabasco 1/8 teaspoon cayenne 1 pound jumbo lump crabmeat, picked over Kosher salt Pepper 4 ounces day-old rustic white bread, torn into 1-inch pieces (4 cups) 4 tablespoons unsalted butter Crostini, chips or radicchio leaves, for serving



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