This morning in the kitchen we welcomed Saje kitchen in Providence.
Co-Owner Ethan Jaffee made a delicious Cheesy Crab Dip.
Cheesy Crab Dip Recipe
8oz of crab
8 oz cream cheese
1/2 cup shredded cheddar
Zest of one lemon
Juice of two lemons (4 tablespoons)
1/4 cup of Mayo
1/3 cup of ricotta
1 tablespoon of Worcestershire
1/2 teaspoon soy sauce
1 teaspoon of tabasco sauce
1 teaspoon of old bay
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
1/4 cup of finely chopped parsley
1/4 teaspoon fresh cracked pepper
2 tablespoons of Parmesan cheese
1 tablespoon of chives
1 loave of French baguette
Pinch of salt
If baking, preheat oven to 350. Fold all ingredients in a large bowl except chives, Parmesan, bread, butter. Make ingredients are well incorporated and fold gently as to not break up the crab chicks too much. Reserve a small amount of the shredded cheddar. Transfer to an oven-safe dish and spread smoothly. Top with remaining cheddar cheese and Parmesan and coat evenly. Transfer to oven and cook for about 30 minutes or until cheese on top is brown and bubbly. While crab dip is baking, slice the baguette into 1/2 inch thick pieces and spread a little butter on each side. Heat pan to medium/ high heat and toast bread for about 2 minutes per side or until golden. Transfer to a side plate.
Once crab dip is finished, garnish with chives and parsley, serve with toasted butter baguette pieces, lemon wedges.
Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.