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BLUE CRAB DIP
½ lb. Lake Pontchartrain lump Serves 6-8
crabmeat (or crabmeat of your In a stand mixer fitted with
choice), drained and picked the paddle attachment,
free of shells
½ lb. cream cheese blend all ingredients
2 oz. goat cheese together except for the
¼ cup parmesan cheese crabmeat until fully com-
¼ cup mayonnaise bined, about 2-3 minutes.
1 tbsp. lemon juice
1 medium shallot, minced
1 garlic clove, minced Add the crabmeat and mix
1 tbsp. green onions, sliced for 1 additional minute.
1 tsp. creole seasoning blend
(or your favorite seasoning blend) Spray an oven safe serving dish with cooking spray, fill with the crab dip, and broil until bubbly and
¼ tsp. cayenne pepper
1 tbsp. parsley, chopped brown on top.
Gremolata Sprinkle with gremolata and serve with the sourdough slices.
¼ cup parsley, chopped
2 tbsp. garlic, minced Recipe courtesy of Eliza Restaurant and Bar.
1 tbsp. lemon zest
Mix ingredients together
until fully combined.
8 slices deli style sourdough bread,
toasted or grilled and sliced
into thirds.
VISIT BATON ROUGE
Savor Baton Rouge’s bold flavors at your own pace. Whether it’s spicy crawfish, soulful gumbo, or
upscale Southern cuisine, our vibrant food scene is your place to indulge and explore.
225-383-1825 | VisitBatonRouge.com
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