Delicious Creole Crab Dip

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8 T. butter, divided
1 c. minced shallot
1 c. heavy whipping cream
5 oz. cream cheese
1/3 c. mascarpone cheese
16 oz. Creole cream cheese
½ c. minced green onion
4 lbs. lump crabmeat, divided
12 oz. goat cheese, crumbled or sliced that you have enough to cover 12 servings.
2 T. olive oil
Toasted brioche baguette slices
Sliced green onion, garnish
Salt, black pepper, Tabasco to taste

  1. Preheat oven 350.
  2. In large skillet, melt 6 T. butter over medium heat.
  3. Add shallot and saute until softened.
  4. Add cream and cook until reduced to two-thirds.
  5. Reduce heat to low, fold in cream cheese and mascarpone.
  6. Slowly add Creole cream cheese. Sauce will be thin.
  7. Cook until sauce thickens 12-15 minutes.
  8. Remove from heat. Add green onion and let cool.
  9. Place cream cheese mixture back over low heat to warm.
  10. Gently fold in 2 lbs. crabmeat. Taste for seasonings.
  11. Scoop mixture into 12 (6-oz. ramekins or in one large baking dish.)
  12. Top with goat cheese.
  13. Place in oven until cheese is hot and slightly melted.
  14. In large skillet, melt olive oil and remaining 2 T. butter over medium heat.
  15. Add remaining 2 lbs. crabmeat and cook, stirring occasionally, until heated through.
  16. Top dip with sautéed crabmeat and garnish with green onion and Creole seasoning.
  17. Serve with baquette slices.
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