CREOLE CRAB DIP

By jarren

Ingredients

• 3 shallots, finely chopped
• 5 tbsp butter, divided
• 1/2 cup whipping cream
• 3 tbsp mascarpone cheese
• 1/3 cup chopped green onions
• 2 dozen baguette slices
• salt and freshly ground black pepper
• 1 lb crabmeat
• 2 oz goat cheese, crumbled

Preparation

Step 1

Saute shallots in 3 tbsp melted butter in skillet over medium heat untel tender. Add cream, simmer until mixture reduced 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, remove from heat.

Preheat oven to 350F. Brush baguette slices with remaining butter; season with salt and pepper. Bake until golden.

Heat cream cheese mixture over low heat. Gently fold crabmeat into mixture; pour into a 1 1/2 qt baking dish. Sprinkle with goat cheese. Broil on top rack of oven (6" from heat source) until cheese is melted and golden. Serve immediately with baguette slices or crudites.