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Cream Cheese Crab Spread with Homemade Crostini
Crab dip crostini
Samantha Okazaki / TODAY
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    • 8 ounces Neufchatel cheese or cream cheese, softened
    • 1 pound fresh crabmeat, picked over for shells
    • 4 tablespoons ketchup
    • 4 tablespoons prepared horseradish
    • Juice of 1/2 lemon
    • 1 teaspoon kosher salt
    • Freshly ground black pepper
    • 2 tablespoons chopped fresh chives
    • 1 clove garlic
    • 1 baguette, sliced into 18 rounds and toasted


Crab dip crostini Samantha Okazaki / TODAY

Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.

Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.

Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

Related video

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Valerie Bertinelli walks us through her delicious crostini recipe

Play Video - 5:41