Dungeness Crab Dip

• 3 ounces cream cheese, softened
• 2 tablespoons sour cream
• 1 garlic clove, minced
• 5 ounces fresh dungeness crabmeat
• 1 tablespoon parmesan cheese, finely grated
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt (adjust to taste)
• 1 loaf French bread
• butter, melted
• coarsely ground cracked peppercorn

1. Preheat oven to 350u0b0 degrees F.
2. Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
3. In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
4. When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
5. Makes approximately 1 cup.

cream cheese, sour cream, garlic, crabmeat, parmesan cheese, cayenne pepper, kosher salt, bread, butter, ground cracked peppercorn

Taken from www.food.com/recipe/dungeness-crab-dip-127170 (may not work)