Food & Cooking Recipes Appetizers Hot Crab-and-Oyster Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Mikkel Vang Prep Time: 30 mins Total Time: 45 mins Yield: 6 to 8 Serves Fresh oysters are used to gild this creamy, cheesy crab dip, then the whole thing is baked until hot and golden. Horseradish adds a spicy kick that cuts through the richness. Ingredients Unsalted butter, room temperature, for baking dish 8 ounces creme fraiche 6 ounces Jarlsberg, Swiss, or cheddar cheese, grated (1 ½ cups) 4 ½ teaspoons prepared horseradish 2 scallions, trimmed and thinly sliced (about ¼ cup), plus more for serving 2 cloves garlic, minced (2 teaspoons) ½ teaspoon sweet paprika 2 tablespoons unbleached all-purpose flour 12 oysters, shucked, liquor reserved (about ¼ cup) 1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over Kosher salt Assorted crudites or crackers, for serving Directions Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each. Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudites or crackers. Variations Room-temperature cream cheese can be substituted for the creme fraiche; just omit the flour. Rate it Print