Crab Dip Sauce with Drunken Goat Cheese
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Nutritional value per serving:
Serving size: 1 of 6
Calories 426, total fat 30 G., saturated fats 18 G., proteins 26 G., carbohydrates 13 G., fiber 1 G., cholesterol 157 mg, sodium 808 mg, sugar 4 G.
Serving size: 1 of 6
Calories 426, total fat 30 G., saturated fats 18 G., proteins 26 G., carbohydrates 13 G., fiber 1 G., cholesterol 157 mg, sodium 808 mg, sugar 4 G.
Delight your guests with this luxurious appetizer: a hot, creamy crab dip. Its distinctive flavor comes from Spanish "Drunken Goat" cheese, which is added to both the sauce itself and the crispy topping mixture, made with coarse Japanese panko breadcrumbs. The dip is baked in the oven until golden brown and served immediately in casserole dishes with pita chips for dipping and enjoying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons butter
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup light cream
- 220 g low-fat cream cheese (room temperature), diced
- 220 g of grated Drunken Goat cheese
- 450 g crab meat from the claws, remove shell fragments
- 1/4 cup chopped fresh parsley
- 1/4 cup panko breadcrumbs
- 0.5 tsp paprika
- Whole grain pita chips, for serving
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Recipes with similar ingredients: butter, shallots, garlic, cream, curd cheese, drunken goat cheese, crab meat, parsley, panko breadcrumbs, paprika, pita chips
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large skillet, melt the butter over medium-high heat. When foaming, add the shallots and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cream and bring to a simmer. Gradually whisk in the cream cheese. When the sauce is smooth, add all but 1/4 cup of the goat cheese and stir until melted. Remove from heat and stir in the crabmeat and 2 tablespoons of finely chopped parsley. Transfer the sauce to a 1.5-quart casserole.
- In a small bowl, combine the breadcrumbs, the remaining 1/4 cup grated cheese, the remaining 2 tablespoons parsley, and paprika. Sprinkle the mixture over the sauce. Bake until bubbly, 20 minutes. Serve with whole-wheat pita chips.
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