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
  1. 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.
  2. 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.
  3. Preheat oven to broil. Broil until goat cheese is hot and slightly melted.
  4. 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.
  5. Top dip with sautéed crabmeat, and garnish with green onion, if desired. Serve with baguette slices.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creole-crab-dip-2/