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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Awesome dip to make the other envious. Thanks to Chef Kent Rathburn of Abacus in Dallas TX Ingredients:
1 ounce olive oil |
8 cloves garlic, minced |
4 ounces sour cream |
2 ounces feta cheese, crumbled |
1 lb. cream cheese |
2 ounces boursin cheese, crumbled |
2 ounces parmesan cheese, grated |
1 teaspoon green tabasco |
1 tablespoon worcestershire sauce |
2 tablespoons basil, chopped |
2 tablespoons chives, chopped |
1 tablespoon cracked black pepper, cracked |
1 tablespoon kosher salt |
2 each lemon, juiced |
4 ounces bread crumbs |
1 lb. blue crabmeat, picked clean |
Directions:
1. Preheat oven to 350 degrees.
2. In a large saute pan add olive oil and garlic and saute until translucent. Remove from heat.
3. In a food processor add garlic olive oil, sour cream, feta cheese, cream cheese, boursin cheese, and parmesan cheese puree until smooth.
4. Remove from food processor and season with green tabasco, worcestershire, basil, chives, kosher salt, cracked black pepper and lemon juice.
5. Gently fold in crabmeat being careful not to break it up.
6. Place in casserole dish and top with a thin layer of bread crumbs. Then cover with foil.
7. Bake at 350 degrees for 15 minutes. Then uncover for 15 minutes or until golden brown on top.
8. Serve with Tortilla Chips or Lavosh
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