Crab dip with garlic crackers and roasted cherry tomatoes

Ingredients:

Crab dip

• 1 cup cream cheese
• 0.5 cup mayonnaise
• 1 tbsp Dijon mustard
• 0.5 tbsp lemon juice
• About 1 tablespoon extra-virgin olive oil, optional
• 2 tablespoons chopped green onions
• 1.5 cups (about 340 g) fresh lump crab meat, patted dry and sorted

Crackers

• 2 cloves garlic, crushed
• 1/4 bunch fresh parsley, finely chopped
• 55 g melted butter
• 30 saltine crackers (1 pack)
• 2 cups cherry tomatoes
• 2 tablespoons balsamic vinegar
• Extra-virgin olive oil, optional

Preparation:

1. Preheat oven to 175°C.
2. Place the cream cheese, mayonnaise, and Dijon mustard in a food processor and blend until smooth. Then add lemon juice and olive oil, if desired. Season with salt and pepper. Blend until smooth, scraping down the sides of the bowl with a spatula as you go. Transfer the mixture to a large bowl and add the chopped green onions and crabmeat. Season with salt and pepper, then cover and refrigerate.
3. Crackers:
   
   Meanwhile, prepare the crackers. Make the garlic butter by mixing minced garlic, parsley, and melted butter. Arrange the saltine crackers in an even layer on a parchment-lined baking sheet and brush them with the garlic butter using a pastry brush. Bake in the oven for about 5–7 minutes, until golden brown.
4. Slice each tomato lengthwise and drizzle with balsamic vinegar in a bowl. Place the cherry tomatoes on a second baking sheet and drizzle with a little olive oil, if desired. Season with salt and pepper and bake in the oven for 7–8 minutes.
5. Before serving, arrange the three ingredients so everyone can assemble their own appetizer. Spoon the crab mixture into a bowl, place crackers on the side, and serve with roasted tomatoes. Take a cracker, spoon some crab dip on top, and garnish with a slice of tomato.