Chesapeake Flatbread

August 21, 2018 by Nicole Collins

Guys, I'm feeling crabby this week!

Not the grumpy kind of crabby, though. The “I need all things crab” kind of crabby.

You see, it's been a pretty disgusting summer here in Maryland. When it's not raining (which it has been like 85% of the summer), it's either been stupid humid or totally gloomy and doomy. Baltimore has definitely been like Eeyore with a permanent rain cloud over its head this summer.

On the few rare occasions where the sun has come out to give us a nice day, that only seems to happen on a work day. I really don't think we've had a nice weekend all summer.

Ok, maybe I am the grumpy kind of crabby.

Anyways, I've been craving crabs...BAD! Here in Maryland, we pretty much have crabs and Old Bay in our bloodstream. So, we kinda need both to survive.

Eating crabs in Maryland is a long, marathon activity that takes a minimum of a few hours. It's also an outdoor activity. Eating crabs inside is just weird. But since we've had such limited sunshine this summer, there have barely been any opportunities to enjoy a nice long afternoon of crabs and beer.

So, I'm going through crazy crab withdrawal.

Thank goodness, I live in a coastal region where I can get fresh crab meat already picked from the local store. Because, otherwise...actually, I don't even want to think about what would happen if I went a whole summer without crab.

To make sure we all get our crab fix, we're having 2 crab dishes this week! You're welcome...

First up, Chesapeake Flatbread!

This flatbread is kind of like deconstructed crab dip on a pizza. Does that sound like heaven, or what?

We start by making a super simple Old Bay cream cheese which is a mix of, well, Old Bay and cream cheese. I like to use a whipped cream cheese because I don't have to wait for it to soften. But, regular softened cream cheese certainly works here too. Spread the cream cheese over our naan bread like a pizza sauce, and get ready for the toppings.

Yes, we're using naan bread for our flatbread. You guys should know by now that using naan is pretty much the only way I make pizza or flatbread anymore. I think we're past the point where I need to address it. If you see a pizza recipe from me, just assume we're using naan. We're ALWAYS using naan!!

To top our cream cheese spread, we need some fresh lump crab meat, some sweet grape tomatoes cut in half, and some shredded colby jack cheese. Layer those on, pop the flatbread in the oven, and finish it with some chopped scallions and an extra dusting of Old Bay, for good measure of course.

This flatbread is heavenly. It's crispy, and creamy, and crabby and is totally classic when it comes to chesapeake style flavors. And, we can have this whole thing done in about 20 mins, so that's a huge check in the “plus” column, too!

And just so you know, this flatbread still works on the 21 Day Fix plan. I mean, we're all in week 2 right now; so I'm still going to set you up for success! It's 1 yellow, ½ red, ½ blue.

Ok guys, get ready for Operation: no more crab withdrawal part 2 on Saturday! It'll be perfectly timed for a nice yummy brunch...hint hint.

But for now, enjoy. And, let's eat!

Chesapeake Flatbread

Serves: 4 Print

Ingredients:

  • 1 pack original naan bread (2 flatbreads), or 4 mini naan

  • ½ cup whipped cream cheese

  • 1 tsp Old Bay seasoning, plus more for dusting

  • ½ lb lump crab meat

  • ½ cup shredded colby jack cheese

  • ½ cup grape tomatoes, halved

  • 1 green onion, chopped

Directions:

  1. Preheat oven to 400 degrees. Brush the both sides of the naan bread with water. Lay naan on a sheet pan flat side up.

  2. In a small bowl, combine cream cheese and 1 tsp Old Bay seasoning. Divide cream cheese mix evenly between two flatbreads, and spread mix over the flat side, leaving about a ¼ inch border. Top with crab meat, colby jack cheese, and tomatoes (in that order), dividing ingredients evenly between the flatbreads. Bake for 10-12 minutes until the cheese melts, and the crust begins to turn golden brown.

  3. After removing from the oven, top with chopped scallions and a dusting of Old Bay. Cut and serve.

Recipe notes:

*I like to use whipped cream cheese, because I don't have to wait for it to soften. You could also absolutely use regular, softened cream cheese (if you have more patience than me).

*This recipe would work just as well with regular pizza dough. I just really love naan bread pizzas.

*You can 100% taste the difference between fresh crab meat and crab (or krab) in a can. Spend the extra few bucks for the fresh stuff if it's available where you live. The two don't even compare!

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