Hot-Crab and Pimiento-Cheese Spread
1 bar (8 ounces) cream cheese, room temperature
6 ounces extra-sharp yellow cheddar cheese, shredded (about 2 cups)
½ cup plus 2 tablespoons mayonnaise
8 ounces jumbo lump crabmeat, picked over
¼ cup chopped pimiento (from a 4-ounce jar)
¼ cup sliced scallions (from about 3 scallions)
1 tablespoon plus 1 teaspoon fresh lemon juice, plus more to taste
½ teaspoon coarse salt
Hot sauce (such as Tabasco)
1½ cups torn rustic bread (from 1 loaf, crust removed)
Assorted accompaniments, such as cucumber spears, endive leaves, and potato chips
1. Preheat oven to 375°F. Mash cream cheese in a bowl until very soft. Add cheddar and ½ cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into a 2-quart baking dish.
2. Stir together torn bread and remaining 2 tablespoons mayonnaise in a bowl, then sprinkle over spread. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with accompaniments.
MAKE AHEAD Spread can be prepared through step 1 up to 1 day ahead; transfer to baking dish, and let cool completely. Remove from refrigerator 30 minutes before baking.
6 ounces extra-sharp yellow cheddar cheese, shredded (about 2 cups)
½ cup plus 2 tablespoons mayonnaise
8 ounces jumbo lump crabmeat, picked over
¼ cup chopped pimiento (from a 4-ounce jar)
¼ cup sliced scallions (from about 3 scallions)
1 tablespoon plus 1 teaspoon fresh lemon juice, plus more to taste
½ teaspoon coarse salt
Hot sauce (such as Tabasco)
1½ cups torn rustic bread (from 1 loaf, crust removed)
Assorted accompaniments, such as cucumber spears, endive leaves, and potato chips
1. Preheat oven to 375°F. Mash cream cheese in a bowl until very soft. Add cheddar and ½ cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into a 2-quart baking dish.
2. Stir together torn bread and remaining 2 tablespoons mayonnaise in a bowl, then sprinkle over spread. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with accompaniments.
MAKE AHEAD Spread can be prepared through step 1 up to 1 day ahead; transfer to baking dish, and let cool completely. Remove from refrigerator 30 minutes before baking.
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