Dip
Ingredients
- 1 pkg Cream cheese, softened
- ¾ cup Mayonnaise
- 1 cup Island rock crab meat, shelled, chopped
- 1 Lemon, zested
- 1 Shallot, minced
- ¼ tsp Cayenne
- Salt, to taste
- Pepper, to taste
- ¾ cup White cheddar, shredded
- 2 tbsp Chives, chopped
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix cream cheese and mayonnaise until well combined. Add crab meat, lemon zest, shallots and cayenne and mix well, seasoning to taste.
- Add mixture to a greased oven-safe dish and top with cheese.
- Bake for 20-25 minutes or until cheese is bubbling. Let cool for 10 minutes and top with chives before serving.
Chips
Ingredients
- 6 medium Russet potatoes, skin on, thinly sliced
- 2 tbsp Canola oil
- Salt, to taste
- Pepper, to taste
Instructions
- Add sliced potatoes to a large bowl with water. Let soak for at least 30 minutes, then drain, rinse and dry potatoes well.
- Meanwhile, preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Lay potatoes on baking sheets in a thin layer. Brush with oil and sprinkle with salt and pepper.
- Bake for 10 minutes, then flip (seasoning with salt and pepper again), and bake for another 10-15 minutes, or until potatoes are golden brown.
- Serve with crab dip.