2tablespoonsfreshly chopped chives or scallions greens
1-1/2cupslump blue crab
1/2cuppanko bread crumbs
Preheat oven to 400F
In a bowl mix together the cream cheese and sour cream with a wooden spoon.
Add the lemon zest, old bay, hot sauce and cheeses and beat until smooth.
Fold in the chives and crab being careful to not break up the crab.
Spread dip into an oven safe dish and top with panko bread crumbs and bake for 20-25 minutes or until hot and bubbly.
Bake for 20-25 minutes or until hot and bubbly.
Serve immediately with crostini or crackers.
This recipe makes about 3 cups of dip, but it's super easy to cut in half, double or even triple for parties. The only difference between a small or large batch will be baking time.
We've made it in a small 7 inch skillet and in traditional gratins dishes. Really any baking dish will work, just make sure that the dish isn't full to the brim because the mixture will bubble up as it gets hot.
The dip can be prepped a day in advance. Make the dip but don't add the bread crumbs. Cover and refrigerate up to 24 hours. Add the bread crumbs when ready to bake.