Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas Recipe

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

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

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.

No additional tips available.

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

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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.

Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas

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