This crab salad comes together in seconds and the garnishes are simple sliced apples and a sprig of dill. This dish may look like it took all day but it couldn’t be easier. You can even prepare the cracker dough ahead and keep it in the freezer. Make some for your next party.
- 1 stick of unsalted butter, room temperature
- 8 ounces of sharp cheddar, shredded
- 1 egg
- 1 teaspoon of yellow mustard
- 1 teaspoon of salt
- 1 teaspoon of old bay seasoning
- 1 1/4 cups of all purpose flour
- 8 ounces of cooked crab meat
- juice of half a lemon
- drizzle of olive oil
- 1 stalk of celery, finely chopped
- salt and pepper to taste
- thinly sliced granny smith apple
Place butter, cheddar, egg, mustard, old bay, and salt in the bowl of a food processor. Pulse until the mixture is smooth. Add the flour and pulse until a sticky dough forms.
With floured hands, press the dough into a log that is an inch and a half in thickness. Wrap tightly in plastic wrap and chill in the fridge for 4 hours or until firm.
Once the dough has chilled, slice rounds that are 1/4 an inch in thickness and place on a cookie sheet lined with parchment. Leave about an inch of space in-between each round.
Bake in a 350°F oven for 15 – 20 minutes until lightly golden.
Make the crab salad. Mix together crab meat, diced celery, olive oil, lemon juice, salt and pepper.
To assemble, top crackers with thinly sliced apple, top apple with crab salad and garnish with dill.