Saffron Laced Baked Crab Ricotta With Crispy Grille

Name: Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces crabmeat, drained and picked through (jumbo); 1 tablespoon extra virgin olive oil; 1 lb ricotta cheese; salt and pepper; ¼ teaspoon saffron thread; 1 teaspoon fresh basil, chopped; 1 teaspoon fresh chives, chopped; 1 teaspoon fresh parsley, chopped; 1 loaf baguette; 3 garlic cloves, peeled

Servings: persons

1
Preheat oven to 300 degrees.
2
Spray ceramic pie pan with cooking spray.
3
In a small bowl mix ricotta, herbs, mixing well.
4
Then stir in crab meat until just mixed.
5
Pour into pie pan and drizzle with the olive oil on top.
6
Bake until warm and quivery, about 15 minutes.
7
Slice french baguette on a diagonal about 1/2 thick.
8
Drizzle or spray each with olive oil on both sides then toast.
9
Remove the bread and rub each with the raw garlic.
10
Serve alongside the hot cheese dip.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces crabmeat, drained and picked through (jumbo), 1 tablespoon extra virgin olive oil, 1 lb ricotta cheese, salt and pepper, and more.

Yes, Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions