Ingredients:

  • 18 oz (510g) Cream Cheese, softened
  • 1/2 cup (120ml) Mayonnaise
  • 1 tbsp Dijon Mustard
  • 2 tbsp Powdered Sugar
  • 1/2 tsp Garlic Powder
  • 2 tsp Old Bay Seasoning
  • 1/2 cup (120ml) Dry White Wine
  • 2 tsp Lemon Juice, freshly squeezed
  • 1 tsp Lemon Zest, finely grated
  • 1 lb (450g) Lump Crab Meat, picked over for shells
  • 1/4 cup (30g) Fresh Chives, finely chopped
  • 1 loaf Day-Old Italian Bread, sliced into 1/2-inch thick pieces

Instructions:

  1. Preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet. Lightly brush with olive oil or melted butter (optional). Bake until golden brown and slightly crisp.
  2. In a large mixing bowl, beat together the softened cream cheese, mayonnaise, Dijon mustard, powdered sugar, garlic powder, and Old Bay seasoning until smooth and well combined.
  3. In a small saucepan over medium heat (or in a microwave-safe bowl), gently warm the white wine, lemon juice, and lemon zest for a minute or two. Do not boil.
  4. Gradually add the warmed wine mixture to the cream cheese mixture, beating on low speed (or stirring gently) until fully incorporated.
  5. Gently fold in the lump crab meat and chopped chives, being careful not to break up the crab too much.
  6. Transfer the mixture to the baking dish. Bake in the preheated oven for 20-25 minutes, or until the dip is heated through and bubbly around the edges. The top should be lightly golden.
  7. Remove from oven and let cool slightly. Serve immediately with the toasted Italian bread.