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  • Writer's pictureTommy Centola

Creole Crab Dip

What makes this dish Creole? Instead of cream cheese, Creole cream cheese is used. This give the finished dish a truly New Orleans flavor.

8 tablespoons butter, divided

1 cup minced shallots

1 cup heavy cream

5 ounces cream cheese

1/3 cup mascarpone cheese

16 ounces Creole cream cheese

6 tablespoons minced green onion

4 pounds lumb crabmeat, picked free of shells' divided

12 ounces goat cheese

2 tablespoons extra-virgin olive oil

Toasted brioche baguette slices, to serve.

Preheat oven to 350 ℉.

In a large skillet, melt 6 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 mascaropone. 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 2 pounds crabmeat. Scoop mixture in 12 (6 to 7-ounce) ramekins. Top with goat cheese.

Broil until goat cheese is hot and slightly melted.

In a lagre skillet, mely olive oil with remaining 2 tablespoons butter over medium-high heat. Add remaining 2 pound crabmeat, and cook, stirring occasionally, until heated through.

Top dip with heated crabmeat and serve.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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