Olive Oil Bread Dip with Lump Crab
Elevate your appetizer spread with this Olive Oil Bread Dip with Lump Crab made with extra virgin olive oil, feta, Parmesan, herbs, and balsamic vinegar.
Servings: 4 servings
Author: natasha
For the Toasted Bread
- 1 loaf French bread sliced
For the Olive Oil Bread Dip with Lump Crab
- ½ cup high-quality extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely diced shallot
- 2 tablespoons capers drained and chopped
- 3 tablespoons prepared bruschetta
- 2 tablespoons chopped fresh parsley
- ¼ cup crumbled feta cheese
- ¼ cup freshly grated Parmesan cheese
- 4 ounces lump crab meat
- Freshly cracked black pepper
- Flaky sea salt to taste
Preheat the oven to 400°F. Arrange the sliced French bread on a baking sheet and toast for 6–8 minutes, until lightly golden and crisp.
While the bread is toasting, combine the olive oil and balsamic vinegar in a shallow serving bowl.
Stir in the diced shallots, chopped capers, prepared bruschetta, parsley, feta, and freshly grated Parmesan.
Gently fold in the lump crab meat, taking care not to break it apart too much.
Season with freshly cracked black pepper and a pinch of flaky sea salt if needed.
Let the dip rest for about 10 minutes so all of the flavors have time to meld together.
Serve immediately with warm toasted French bread for dipping.