Drunken Goat Cheese Crab Dip
Drunken Goat Cheese Crab Dip requires approximately 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains roughly 29g of protein, 27g of fat, and a total of 470 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. It is perfect for The Super Bowl. It is a good option if you're following a pescatarian diet. If you have cream cheese, panko breadcrumbs, parsley, and a few other ingredients on hand, you can make it.
Instructions
Watch how to make this recipe.
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.
Recommended wine: Chardonnay, Riesling, Muscadet
Chardonnay, Riesling, and Muscadet are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat.
Tom Eddy Manchester Ridge Chardonnay
The aroma is intense with many nuanced layers that marry classic California Chardonnay characteristics with a kiss of old world style. Right off the top, beautiful Chardonnay varietal notes commingle with subtle toast, understated butter cream and crisp green apple. During the ageing process, weekly lees stirring in the barrel left the palate rich and full without being flabby as the signature Manchester acidity leaves a clean and lingering finish. The French Oak barrels bestow a tinge of brown sugar that is nuanced and inviting without being overbearing. This allows for the showcasing of the superb fruit that comes from this one-of-a-kind vineyard. Cheers!