ELLIOTT’S CRAB CAKE DIP
8 each |
Elliott’s Crab cakes (two packages) |
2 oz. |
Cream cheese |
¼ cup |
Shredded Jack cheese |
1 Tbsp. |
Green onion, chopped |
2 ½ tsp. |
Italian parsley, chopped |
1 Tbsp. |
Red pepper, diced 1/8”x ¼” |
¼ cup |
Artichoke hearts, drained and coarse chopped |
¼ cup |
Fresh spinach, chopped |
7 slices |
Potato Crostini (* see recipe below) |
1 each |
Lemon wedge |
1 each |
Parsley sprig |
Instructions:
1. Preheat oven to 400 degrees
2. In a bowl, combine Elliott’s Crab Cakes (uncooked) with the cheeses.
3. Add onions, parsley, red pepper, chopped artichoke hearts, and spinach.
4.
Mix until ingredients are incorporated – don’t over mix.
5.
Place mixture in a baking dish and bake in a preheated oven at 400F for approximately 7-9 minutes or until hot and bubbly.
6. Place crostini around edges and garnish with lemon wedge and parsley sprig.
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Potato Crostini
Makes 12 slices
1 each |
Potato baguette |
¼ cup |
Olive oil |
Instructions:
1. Slice rolls into ¼”– ½” slices and brush with olive oil.
2. Place in 400oF oven and toast on both sides.
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