Cream Cheese Crab Spread with Homemade Crostini

  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 18 servings
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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


  1. 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.
  2. Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
  3. 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.

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