Creole Crab Dip
Author: Chef Chris Montero
Makes 12 Servings
- 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
- Preheat oven to 350°.
- 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.
- 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.
- Broil until goat cheese is hot and slightly melted.
- 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.
- Top dip with sautéed crabmeat, and garnish with green onion and Creole Seasoning, if desired. Serve with baguette slices.
The butter really doesn’t combine well with the cream or cheeses… really tough to spend 200+ dollars on crab meat (since it called for 4 Lbs!!!) only for the sauce to break.