Hot-Crab and Pimiento-Cheese Spread

Prep Time:
10 mins
Total Time:
35 mins

Chock-full of crab and topped with chunks of rustic bread, this irresistible spread is substantial and hearty. Offer a knife for slathering it onto cut vegetables.


  • 8 ounces cream cheese, room temperature

  • 6 ounces extra-sharp yellow cheddar cheese, grated (about 2 cups)

  • ½ cup plus 2 tablespoons mayonnaise

  • 8 ounces crab meat, picked over

  • ¼ cup chopped pimiento (from a 4-ounce jar)

  • ¼ cup sliced scallions (from about 3 scallions)

  • 1 tablespoon plus 1 teaspoon fresh lemon juice, plus more to taste

  • ½ teaspoon coarse salt

  • Hot sauce

  • 1 ½ cups torn rustic bread (from 1 loaf, crust trimmed)

  • Endive leaves, cucumber spears, and celery sticks, for serving


  1. Preheat oven to 375 degrees. Mash cream cheese in a bowl until very soft. Add cheddar and 1/2 cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into two 14-ounce baking dishes, dividing evenly.

  2. Stir together torn bread and remaining 2 tablespoons mayonnaise. Top spread with bread mixture, dividing evenly. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with vegetables.

    Lennart Weibull
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