100g crunchy white bread, chopped
2/3 cup milk
1 tbsp extra virgin olive oil, plus extra to drizzle
1 shallot, finely chopped
1 tsp finely grated lemon zest
500g picked cooked crab meat
½ cup thickened cream
¼ cup finely grated manchego cheese
8 mini baguettes (or 12 slices toasted baguette)
- Preheat grill. Combine the bread and milk in a bowl and set aside to soak for 5 minutes. Place in a blender and blend until smooth.
- Meanwhile, heat oil in a medium saucepan over medium heat, add the shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the lemon rind and season with salt and pepper.
- Add the crab, bread mixture and half the cream to the pan and stir until combined and heated through. Spoon into 2 x 1 cup (250ml) capacity ovenproof dishes. Drizzle with remaining cream, top with manchego and place under the grill for 6 minutes, or until golden and bubbling.
- Serve the crab dip hot with bread.
This dip can be made 3 days ahead. To serve, divide into heatproof dishes, top with cheese and cream. You can swap the crab out for hot smoked salmon, flaked.