Creole Crab Dip

As I am not one to start a meal with a cold dish, here's a great warm appetizer that is sure to please.

8 tablespoons butter, divided

1/2 cup minced shallots

1/2 cup heavy whipping cream

10 ounces cream cheese, softened

2 tablespoons minced green onion

1 1/2 pounds lump crabmeat, picked free of shells and divided

4 ounces goat cheese, crumbled

1 tablespoon extra-virgin olive oil

Crackers and endive, to serve

Garnish: sliced green onions, creole seasoning

Preheat oven to broil.

In a large skillet, melt 6 tablespoons butter over medium heat. Add shallots and cook, stirring frequently, until softened, about 5 minutes Add cream, and cook, stirring occasionally, until liquid is reduced by two-thirds. Reduce heat to low; fold in cream cheese. Cook until thickened, about 5 minutes. Stir in minced green onion, Gently fold in one pound of crabmeat. Spoon mixture into a large baking dish. Top with goat cheese.

Broil until goat cheese is hot and slightly melted. Do not stir.

In a large skillet, melt remaining 2 tablespoons butter with oil over medium-high heat. Add remaining 1/2 pound crabmeat, and cook, stirring occasionally, until heated through.

Top dip with sautéed crabmeat. Serve with crackers and endive, and garnish with sliced green onion and Creole seasoning, if desired.

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Enjoy!!!

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