Creole Crab and Cream Cheese Dip by Richard

Here’s the recipe for the Creole Crab Dip. I made a couple of substitutions in a nod to buying local:
Instead of cream cheese, I used goat cheese (from the goat cheese booth at the Court House Farmers’ Market); it was the “European” style.

For the “toast points,” I bought the soft bread sticks at the Court House Farmers’ Market, sliced them, then toasted them in the oven (350 for 12-15 minutes).

The recipe called for creole mustard, which is hard to find, so I used Dijon mustard with a shake or two of creole seasoning; I also sprinkled some Creole seasoning across the finished dip — and the toast pieces.

Crab and Cream Cheese Dip
1 pound of crab meat, picked free of shell8 ounces of cream cheese1 teaspoon of hot sauce2 teaspoons of Worcestershire Sauce1 teaspoon of prepared horseradish2 tablespoons of Creole mustard1 bunch of green onions, thinly slicedKosher salt and freshly ground pepper to tasteToast pointsPlace half of the crabmeat in the bowl of a food processor. Add a third of the cream cheese and hot sauce, Worcestershire sauce, horseradish, mustard, two thirds of the green onions, salt and pepper. Puree for 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, and add half the remaining cream cheese and puree until well blended. Stop and scrape the bowl again, add the remaining cream cheese and process until well mixed. Adjust the seasoning to your desired taste. Fold in the remaining onions and crabmeat and serve as a dip with the toast points.