Creole Crab Dip Recipe

Looking for a game day appetizer? Try this savory crab dip recipe!

Crab Dip AuGratin from Chef Chris Montero

Enjoy this crab dip recipe from the kitchen of Chef Chris Montero, chef at Ralph Brennan's Restaurant Group.

Hailing from the kitchen of Chef Chris Montero, one of the head chefs in the iconic Brennan’s Restaurant Group, this rich, creamy crab dip recipe is an easy uniquely-Louisiana appetizer you can whip up for your next Saints or LSU watch party. 

This appetizer perfectly highlights lump crab meat — a Louisiana delicacy. For truly fresh flavors, purchase your crab meat at a local farmers’ market or seafood shop.

Ingredients for Creole Crab Dip: 

  • ½ cup minced shallots
  • ½ cup butter, plus more for buttering bread 
  • 1 cup heavy whipping cream 
  • ¾ cup cream cheese 
  • ¼ cup mascarpone cheese 
  • 1½ cups Creole cream cheese 
  • ¼ cup minced green onions 
  • 2 pounds lump crabmeat, picked clean 
  • 4 tablespoons goat cheese 
  • Sliced baguette, for serving
  • Salt and pepper 

Method of Preparation:

  1. Melt ½ cup butter in a skillet on medium heat. Sauté shallots until soft. Add the cream and reduce by two-thirds. Reduce heat to low. Fold in cream cheese and mascarpone. Slowly add Creole cream cheese. The sauce will be thin. Cook on low until it thickens, about 15 minutes.
  2. Remove from heat; add green onions and cool.
  3. Preheat oven to 350 degrees. Reheat crab dip base and gently fold in crabmeat. Scoop into 12 individual 7-ounce ramekins and top each with one teaspoon goat cheese. Broil on high until cheese is hot and slightly melted. Spread each baguette slice with remaining butter and season lightly with salt and pepper. Toast until lightly browned. Serve at once. Yields: 12 individual servings.

Note: Regular cream cheese can be substituted for Creole cream cheese; you will need about 1/4 cup additional heavy cream because Creole cream cheese has more liquid than regular.

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