Creole Crab Dip

Creole Crab Dip

Don’t plan on leftovers—this cheesy dip is irresistible.

Creole Crab Dip
Makes 4 to 6 Servings
  • 8 tablespoons unsalted butter, divided
  • ½ cup minced shallot
  • ½ cup heavy whipping cream
  • 10 ounces cream cheese, softened
  • 2 tablespoons minced green onion
  • 1½ pounds lump crabmeat, picked free of shell and divided
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon extra-virgin olive oil
  • Crackers and endive, to serve
  • Garnish: sliced green onion, Creole seasoning
  1. Preheat oven to broil.
  2. In a large skillet, melt 6 tablespoons butter over medium heat. Add shallot, and cook, stirring frequently, until softened, about 5 minutes. Add cream, and cook, stirring occasionally, until liquid is reduced by two-thirds. Reduce heat to low; fold in cream cheese. Cook until thickened, about 5 minutes. Stir in minced green onion. Gently fold in 1 pound crab. Spoon mixture into a large baking dish. Top with goat cheese.
  3. Broil until goat cheese is hot and slightly melted. Do not stir.
  4. In a large skillet, melt remaining 2 tablespoons butter with oil over medium-high heat. Add remaining ½ pound crab, and cook, stirring occasionally, until heated through.
  5. Top dip with sautéed crab. Serve with crackers and endive, and garnish with sliced green onion and Creole seasoning, if desired.



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