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1
Preheat oven to 350 degrees F.
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2
For the crab dip:
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3
In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth.
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4
Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper.
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5
Process until well combined, scraping down the sides with a rubber spatula as you go.
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6
Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat.
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7
Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
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8
For the crackers:
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9
Meanwhile, prepare the saltines.
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10
Make a garlic butter by combining the minced garlic with parsley and melted butter.
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11
Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter.
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12
Bake in the oven for about 5 to 7 minutes until golden.
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13
For the tomatoes:
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14
Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar.
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15
Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top.
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16
Season with salt and pepper and bake in oven for 7 to 8 minutes.
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17
To serve, arrange the 3 components so they can be assembled by each individual.
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18
Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup.
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19
Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.
