By Chef William Turner
This is a classic dip that’s great for the cooler weather and a ‘lil taste of New Orleans! Hope you guys enjoy!
- 8 oz crab drained
- 8 oz Brie cubed
- 8 oz heavy cream
- 4 oz Parmesan grated
- 3 oz diced red peppers
- 3 oz diced green onions
- 3 oz panko
- 6 oz butter
- 1 tbsp flour
- 1 tsp minced garlic
- 1 tsp Worcestershire
- Squeeze of lemon
- 1 dash of hot sauce
- Season with old bay, blackening, salt, pepper
- In a sauce pan, melt 3 oz butter and 3 oz flour to make a roux. Stir constantly for 3-5 minutes over medium heat. The roux will be blonde in color. Set a side for later use.
- In an oiled sauce pan over medium heat, add peppers, onion, corn and then sauté.
- Then add crab and garlic. After a minute or two, and seasoning and lemon.
- Add cream and wait 1 minute, then add the roux using a whisk. Next is Worcestershire, hot sauce and cheese and keep stirring. The dip should thicken pretty quickly. Remove from heat.
- Pre-heat oven to 350 convection.
- Spoon crab dip into an appropriate backing dish or cast iron. Top with bread crumbs mixed with melted butter. Place in oven for 10-15 minutes or until golden brown.
- Serve with pita points or chips!
Whether it’s a celebrity dinner, bachelorette party or corporate event, Chef William Turner has made a name for himself as the Valley’s go-to private chef. Learn more at www.chefwilliamturner.com.