Crab Dip Provencal by Brenda

Crab Dip Provencal
Crab Dip Provencal

I live in Maryland on the Chesapeake Bay where eating blue crab is almost a
religion. Here, crab is almost always served with “OLD BAY” spice blend,
which is a peppery seafood seasoning. OLD BAY is very intense, and I feel
not always appropriate. I was looking for something a bit more subtle, and
about 2 years ago started experimenting with different flavor combinations
for a crab dip appetizer. Upon the first taste of the trial dip with Ile de
France goat cheese, pancetta and the Herbs of Provence I knew I had stumbled
onto a winner! The tangy goat cheese makes such a creamy sauce and adds
such a sophisticated flavor. Everyone loves this dip. Whenever I ask “What
can I bring”, the dinner party hostess ALWAYS responds (sometimes before I
finish asking the question) “Your crab dip!”

Serves 6 to 8 as hor d’oeuvres
Prep Time: 20 minutes
Total Time: 30 minutes

Crab Dip Provencal

4 oz. pancetta, diced
1/4 cup chopped Shallots
1 clove minced garlic
1 pound fresh Jumbo Lump blue Crab Meat
3/4 cup (good quality) French Chardonnay
10.5 oz. Ile de France Original Goat Cheese, crumbled
1 cup grated Asiago Cheese (divided into 3/4 cup and 1/4 cup)
2 TBLS Herbs of Provence
1/4 tsp Celery Salt
1/2 tsp or so Fresh Ground Pepper
1 TBLS fresh squeezed Lemon Juice

1 or 2 loaves French Bread, cut into wedges for dipping

Cook the pancetta in a skillet with butter or oil until lightly browed. Add
the shallots and garlic for the last few minutes and cook until just
translucent. Drain and set aside.

Gently pick through and clean the crab meat, and set aside.

In a large nonstick stockpot, combine the chardonnay, Ile de France Goat
Cheese, and 3/4 cup of the Asiago Cheese over medium low heat. Heat and
stir until the cheese has melted, and all ingredients are well incorporated.
Add the pancetta, Herbs of Provence, shallots, garlic, celery salt and fresh
ground pepper and stir and simmer on low for a few minutes longer. Remove
from heat and gently stir in the crab meat and the lemon juice. Pour into
an over proof serving dish, top with the remaining 1/4 asiago cheese and a
bit of freshly ground pepper, and place under the broiler until it begins to
brown and bubble. Remove immediately and serve with the French bread wedges
for dipping.

Votes: 439
Ratings: 4.35/5
Total Points: 1909.65

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