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Tyler Florence's Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes



For the crab dip:

  •     1 cup cream cheese
  •     1/2 cup mayonnaise
  •     1 tablespoon Dijon mustard
  •     1/2 tablespoon lemon juice
  •     About 1 tablespoon extra-virgin olive oil, optional
  •     Kosher salt and freshly ground black pepper
  •     2 tablespoons chopped chives
  •     1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over

For the crackers:

  •     2 cloves garlic, minced
  •     1/4 bunch fresh flat-leaf parsley, chopped
  •     1/2 stick butter, melted
  •     30 saltine crackers (1 packet)
  •     1 pint cherry tomatoes
  •     2 tablespoons balsamic vinegar
  •     Extra-virgin olive oil, optional
  •     Kosher salt and freshly ground black pepper



Step 1: For the Crab Dip: Place cream cheese, mayonnaise, dijon mustard, lemon juice, extra-virgin olive oil, salt and pepper in a food processor and process until thoroughly combined.


Step 2: Place drained fresh lump crabmeat in a bowl and fold in cream cheese mixture, being careful not to break up the lumps. Add chopped chives and combine.

Step 3: For the crackers:  Add melted butter, minced garlic, and chopped parsley together in a small bowl.  Brush mixture on top of saltines.

Step 4: Bake at 375 degrees F until light brown. 

Step 5: Slice cherry tomatoes in half, place on jelly roll pan, and drizzle with balsamic vinegar, olive oil, salt and pepper. Roast in 375 degree oven for 15 to 20 minutes.

Step 6: Place spoonful of crab dip on toasted saltine and top with roasted cherry tomato.



These were two of the best appetizers I’ve ever made (2008) I’m so glad to find these recipes again thanks Tyler miss your cooking show.

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