Roasted Squash Rings with Crab Classic Herb Dip
Panko-crusted squash rings are baked and served with a creamy crab dip accented with tarragon, chives and parsley. This tasty appetizer will get any party started!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serves: 6
Ingredients
Crispy Squash Rings:
Cooking spray
1 1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley
1 tsp garlic powder
2 egg whites
2 lbs delicata squash, seeded and cut into 1/4-inch half-moons
Crab Herb Dip:
4 oz brick-style cream cheese, at room temperature
1/2 cup sour cream
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1 pkg (8 oz) Crab Classic, Flake Style
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh tarragon
Directions
Crispy Squash Rings: Preheat oven to 425°F. Coat parchment paper–lined baking sheet with cooking spray.
In shallow bowl, stir together panko, Parmesan, parsley and garlic powder.
In another shallow bowl, beat egg whites.
Dip squash half-moons in beaten egg whites and dredge in panko mixture. Arrange on prepared baking sheet. Spray tops with cooking spray.
Bake for 15 to 20 minutes or until golden brown and tender.
Crab Herb Dip: Meanwhile, in medium bowl, using electric mixer, beat cream cheese untl whipped. Add sour cream, lemon juice, Dijon, salt and pepper and whip until smooth. Stir in Crab Classic, chives, parsley and tarragon.
Tips: Substitute tarragon with fresh basil or dill if preferred.
If desired, round out this recipe with bagel chips and crudité.
