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
- Preheat oven to broil.
- 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.
- Broil until goat cheese is hot and slightly melted. Do not stir.
- 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.
- Top dip with sautéed crab. Serve with crackers and endive, and garnish with sliced green onion and Creole seasoning, if desired.