Crab Bombs

• 份量: 4

食材

3/4 block cream cheese, softened

3/4 cup Kewpie Japanese mayo (or regular mayo)

1 1/2 tbsp Old Bay seasoning

1 1/2 tbsp fresh parsley, chopped

1/2 tsp Worcestershire sauce

1 tsp fresh lemon juice

1 cup shredded Gruyère cheese

1 lb jumbo lump crabmeat (pick through to remove shells)

4-6 tsp melted butter

步驟

Prepare the Mixture:

In a mixing bowl, combine cream cheese, mayo, Old Bay, parsley, Worcestershire sauce, and lemon juice. Stir until fully incorporated.

Gently fold in the Gruyère cheese and crabmeat, being careful not to break up the crab lumps.

Assemble the Ramekins:

Drizzle 1 teaspoon of melted butter at the bottom of each ramekin. Fill the ramekins with the crab mixture and drizzle another teaspoon of melted butter on top.

Bake:

Place ramekins in a preheated oven at 350°F and bake for 30-40 minutes or until the top forms a golden-brown crust.

Serve:

Serve warm with toasted baguette slices, crackers, or fresh veggies for dipping.