Creole Crab Dip
By: Executive Chef Chris Montero
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
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 the heat, add the green onions and cool.
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
Executive Chef Chris Montero
2700 Metairie Road
Metairie, LA 70001
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