Creole Crab Dip
Ingredients
Crab Dip Base:
3 oz minced green onions
5 oz minced shallots
3 oz unsalted butter
1 cup heavy whipping cream
5 oz cream cheese
3 oz mascarpone cheese
1 lb Creole cream cheese
2 lbs of lump crabmeat, picked clean
Directions
- In a skillet sauté the shallots in butter, on medium heat, until soft.
- Add the cream and reduce by 2/3.
- Reduce the heat to low.
- Fold in the cream cheese and mascarpone. Slowly add the Creole cream cheese. The sauce will be thin.
- Continuing cooking on low until it thickens, about 15 minutes.
- Remove from heat, add the green onions and coo
Individual Ramekins:
1 oz goat cheese
6 slices brioche baguettes
- Brush each baguette slice with butter and season lightly with salt and pepper. Toast in a 350 degree oven.
- Heat the crab dip base and gently fold in the crabmeat.
- Scoop into the individual ramekins and top with goat cheese.
- Broil in the oven until the goat cheese is hot and slightly melted.
Makes 12 individual, 7oz ramekins
Courtesy of Executive Chef Chris Montero at Café b.
