Chris Montero’s Creole Crab Dip

Creole Crab Dip
Author: 
 
Makes 12 Servings
Ingredients
  • 8 tablespoons unsalted butter, divided
  • 1 cup minced shallot
  • 1 cup heavy whipping cream
  • 5 ounces cream cheese
  • ⅓ cup mascarpone cheese
  • 16 ounces Creole cream cheese
  • 6 tablespoons minced green onion
  • 4 pounds lump crabmeat, picked free of shell, divided
  • 12 ounces goat cheese
  • 2 tablespoons extra-virgin olive oil
  • Toasted brioche baguette slices, to serve
  • Garnish: sliced green onion, Creole Seasoning
Instructions
  1. Preheat oven to 350°.
  2. In a large skillet, melt 6 tablespoons butter over medium heat. Add shallot; sauté until softened. Add cream, and cook until reduced by two-thirds. Reduce heat to low; fold in cream cheese and mascarpone. Slowly add Creole cream cheese. (The sauce will be thin.) Cook until mixture thickens, about 15 minutes. Remove from heat; add green onion, and let cool.
  3. Place cream cheese mixture back over low heat to warm; gently fold in 2 pounds crabmeat. Scoop mixture into 12 (6- to 7-ounce) ramekins. Top with goat cheese.
  4. Broil until goat cheese is hot and slightly melted.
  5. In a large skillet, melt olive oil with remaining 2 tablespoons butter over medium-high heat. Add remaining 2 pounds crabmeat, and cook, stirring occasionally, until heated through.
  6. Top dip with sautéed crabmeat, and garnish with green onion and Creole Seasoning, if desired. Serve with baguette slices.

 

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