Drunken Goat Cheese Crab Dip (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 shallot, finely chopped |
3 cloves garlic, finely chopped |
1 cup half-and-half |
8 ounces reduced-fat cream cheese, cubed, at room temperature |
8 ounces grated drunken goat cheese |
1 pound claw crabmeat, picked through for shells and cartilage |
1/4 cup chopped fresh parsley |
1/4 cup panko breadcrumbs |
1/2 teaspoon paprika |
whole-wheat pita chips, for serving |
Directions:
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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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