Drunken Goat Cheese Crab Dip

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Drunken Goat Cheese Crab Dip
Adapted from keyingredient.com
Drunken Goat Cheese Crab Dip

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 2

    tbls butter

  • 1

    shallot, finely chopped

  • 3

    cloves garlic, finely chopped

  • 1

    cup half and half

  • 8

    oz reduced fat cream cheese, cubed,at room temperature

  • 8

    oz grated drunken goat cheese

  • 1

    lb law crabmeay, picked through for shells

  • 1/4

    cup chopped fresh parsley

  • 1/4

    cup panko breadcrumbs

  • 1/2

    tsp paprika

  • Whloe wheat pita chips

Directions

Preheat the oven to 350 degrees F. Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish. Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips. Preheat the oven to 350 degrees F. Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish. Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.

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