Tuesday, February 5, 2013

Creole Crab Dip

Greetings from Marvin's Daughter. Today I have an easy yummy treat for you, Creole Crab Dip.
   My husband loves real crab. Well so do I. He isn't very fond of the artificial crab meat. So when I saw this recipe in People magazine as a suggested recipe for the Superbowl, I knew we would be having it soon....like the day before the Superbowl.
 Crab is a bit costly, so when we pick some up I always want to make something special. This is a great tasty dip. Thumbs up all around.

   I usually try to have everything chopped and measured or at least ready to be measured. So when I am cooking, that is all I am doing. Less chance of "over cooking" something that way.
My husband says he knows something good is coming out of the kitchen when he smells sauteing shallots. And he is right.
 A few minutes under the broiler for a bit of crunch.
The dip is so delicious that you could just eat it with a spoon! I had some garlic bagel chips and celery that went great with the dip. I think some bell peppers (any color) would be great too.

As you can see it makes quite a bit of dip.  I put the extra in bowl for Grammy. She gave it a thumbs up too.You could use a pie plate or an 8x8 glass pan also.
  This would make a wonderful Valentine's treat for your special valentine.  Or take it to your next social event, it will be a hit guaranteed!

   Ralph Brennan's Creole Crab Dip

3 Shallots, peeled and sliced
5 tbsp. butter, divided
1/2 cup heavy whipping cream
11 oz. cream cheese softened and divided
3 tbsp. mascarpone cheese
1/3 cup chopped green onions
1 lb. crabmeat
2 oz. goat cheese, crumbled

   Saute shallots in 3 tbsp. melted butter in skillet over medium heat until tender. Add heavy whipping cream; simmer until mixture reduces by two thirds. Reduce heat to low; add 3 oz. cream cheese and mascarpone cheese. Gradually stir in remaining cream cheese; cook until thickened. Add green onions. Gently fold crabmeat into mixture over low heat. Pour into 1 1/2 quart baking dish or divide evenly among ramekins. Sprinkle with goat cheese. Broil on top rack of oven (6in. from heat source) until cheese is melted and golden. serve immediately with baguette slices or crudites.

 Let me know if you give this recipe a try, it's my favorite crab recipe...currently : )
Thank you for stopping by!   Have a great day! Lori


  1. oh, yummmmm, Lori! I have to make some of this next weekend! It looks really good! I agree with your hubby too - best smell in the world is sautéing shallots! Only good things can follow that aroma! ourcookiejournal.blogspot.co.uk

  2. Thank you for stopping by! I actually just made this dip again last week, easy and yummy! Enjoyed visiting your cookie blog! www.ourcookiejournal.blogspot.co.uk Have a nice day, Lori