Cold Crab Dip with Fish Crackers
1 Loaf Martin’s Potato Bread
4 Ounces Cream Cheese, softened
3 Tablespoons Sour Cream
1 Teaspoon Lemon Juice
1/4 Teaspoon Old Bay Seasoning (or to taste)
8 Ounces Lump Crab Meat, drained
2 Tablespoons Chives, chopped
To make fish-shaped “crackers,” flatten each slice of Potato Bread with a rolling pin, then cut out 2 fish per slice of bread using a fish-shaped cookie cutter. Layer the fish shapes on a baking sheet, spray with cooking spray, and bake in a 350 degree F oven for 10 minutes, or until golden brown and lightly toasted. (Note: These can be prepared ahead of time and stored for a few hours until ready to prepare and serve the dip.)
To make dip: Blend together the cream cheese, sour cream, lemon juice, and seasoning, until smooth.
Gently fold in the crab meat and chives using a rubber spatula.
Transfer to a bowl, cover in plastic wrap, and chill until ready to serve. (Tip: if serving outdoors, you can place the bowl inside a larger bowl filled with ice to keep cool.)
Recipe adapted from: www.wholesomeyum.com