If decided to try out my Chesapeake Bay Crab Party menu and you have some leftover crab dip, then you’re going to be really happy the day after the party, because using up the leftovers with these Leftover Crab Dip Melts might be even better than the dip itself. But I’m not really sure, so you should probably judge for yourself. Since it’s still RAMPS season around Philly, I’ve been using them on everything. I know it’s a little cliché to be obsessed with ramps and it might make you feel like you’re in an episode of Portlandia, but the excitement seasonal cooks have for fresh ramps is well-placed. They’re so good! And one of my favorite ways to eat them is sautéed or grilled and added to a sandwich. Here, I’m using them for the base and the onion element in my Leftover Crab Dip Melts. If it’s not ramps season or you don’t live in an area where you can get your hands on them, grilled scallions or leeks can get you a similar effect. Either way, this easy brunch, lunch or dinner of Leftover Crab Dip Melts is going to put a smile on everyone’s face. The tangy crunch English muffins topped with savory grilled onions, rich and creamy crab dip, tomatoes and melted cheese is as good as it gets. It’s so good you may be looking for an excuse to make the crab dip, just you you can get to the Leftover Crab Dip Melts.
- ½ cup leftover crab dip
- 2 bunches ramps (scallions or leeks when ramps aren't available is great, too)
- 4 slices of tomato
- sliced avocado
- 2 English Muffins (they're easy to make if you want to be super fancy)
- sharp cheddar cheese to melt on top
- a little olive oil
- In a frying pan with a little oil, sauté the ramps. The whites should be getting tender and there should be a little char on the greens.
- Set aside. Warm the crab dip in the same pan.
- Toast the English muffins.
- Preheat the broiler. Place the ramps on the toasted English muffins.
- Add the crab dip. Top with a tomato slice and the cheddar.
- Broil until it is melty and bubbling. Serve with a knife and fork and sliced avocado.
