Creole Crab Dip is a creamy and flavorful dip, loaded with chunks of crab meat, creole seasoning, softened veggies, and gooey shredded cheese - baked to golden perfection!
Prep Time20 minutesmins
Cook Time30 minutesmins
0 minutesmins
Total Time50 minutesmins
Course: hot dip, Party appetizer, seafood main dish
4green onionsthinly sliced, whites and dark greens separated
1stalk celeryfinely diced
1red bell pepperseeded and finely diced
1teaspooncreole seasoning
1teaspoonkosher saltplus more to taste
½teaspoonblack pepper
½teaspooncayenne pepper
¼cupdry white wine
3tablespoonsall-purpose flour
1poundimitation lump or flake crab meatsee notes
2tablespoons
lemon juice
1cup sharp cheddar cheese shredded
1cupGruyère or Swiss cheese shredded
Instructions
Preheat the oven to 375 degrees Fahrenheit with a rack in the upper third of the oven.
Grease a medium baking dish with butter. 3. In a medium bowl, whisk together the egg yolks, milk, and heavy cream. Set aside.
In a separate small bowl, combine the bread crumbs and parmesan. Set aside.
In a medium skillet over medium heat, melt 4 tablespoons of butter.
Add the garlic, onion whites and light greens, celery, and bell pepper. Saute, occasionally stirring, until softened and lightly browned in spots, about 5 minutes.
Add the creole seasoning, 1 teaspoon salt (add ¼ teaspoon more if the creole seasoning is salt-free), black pepper, cayenne, and white wine.
8 Cook, frequently stirring until the wine nearly evaporates, about 2 minutes.
Reduce to low heat and add the flour. Cook, stirring continuously, until flour is golden brown and smells nutty, about 5 minutes (it won’t darken like a roux). Remove from heat.
Stir in the crabmeat and lemon juice.
Stir in the cream and egg mixture, half of the cheddar, and half of the gruyère until melted (return to low heat if needed to incorporate the cheese fully).
Transfer the crab au gratin mixture to the prepared baking dish and top with the remaining cheddar and gruyère or Swiss cheese.
Sprinkle the dish evenly with the parmesan mixture.
Bake the crab au gratin until bubbly and golden brown on top, 20–30 minutes.
Garnish with the remaining dark green onions, and serve with bread for dipping.
Notes
NOTES: For a really decadent casserole, use real lump and flake crab meat.