New England Style Crab Dip with Brown Butter Crumbs

New England Style Crab Dip with Brown Butter Crumbs

Boston chef Matt Jennings tops this simple, crab-packed dip with supercrispy brown-butter breadcrumbs.

Ingredients :

• 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

Directions

1. Meanwhile, preheat the oven to 400°. In a food processor, pulse the bread until fine crumbs form. Spread the breadcrumbs on a rimmed baking sheet and toast for about 8 minutes, until crisp.
2. In a large skillet, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Stir in the toasted breadcrumbs and season with salt.
3. Scrape the crab mixture into a 10-inch round baking dish or skillet. Sprinkle the brown-butter crumbs evenly on top. Bake for 20 to 25 minutes, until golden on top and bubbling at the edge. Let cool for 5 minutes before serving with crostini, chips or radicchio leaves.