Recipe Courtesy of Chris Montero, Napoleon House, New Orleans
Creole Crab Dip combines lump crabmeat, Creole cream cheese, mascarpone, and goat cheese for a rich, creamy Louisiana-inspired appetizer perfect for entertaining.
Creole Crab Dip
Makes about 4 servings
Ingredients
- 2 tablespoons unsalted butter, divided
- ¼ cup minced shallot
- ¼ cup heavy whipping cream
- 1 ounce cream cheese
- 1½ tablespoons mascarpone cheese
- 4 ounces Creole cream cheese
- 1½ tablespoons minced green onion
- 1 pound lump crabmeat, picked free of shell, divided
- 4 ounces goat cheese
- 1½ teaspoons extra-virgin olive oil
- Toasted brioche baguette, to serve
- Garnish: sliced green onion
Instructions
- In a large skillet, melt 1½ 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 half of crabmeat. Scoop mixture into 4 (6- to 7-ounce) ramekins. Top with goat cheese.
- Preheat oven to broil. Broil until goat cheese is hot and slightly melted.
- In a large skillet, melt remaining ½ tablespoon butter with olive oil over medium-high heat. Add remaining crabmeat, and cook, stirring occasionally, until heated through.
- Top dip with sautéed crabmeat, and garnish with green onion, if desired. Serve with baguette slices.
