Hot Fontina and Crabmeat Dip
A wonderfully rich hot dip, balancing the sweet, delicate taste of crabmeat with melted Fontina cheese.
1 shallot, minced
2 Tbsp butter
1 tsp. red pepper flakes, optional
8oz cream cheese, softend
8oz Fontina cheese, shredded, divided
1/2 cup mayonnaise
2 tsp. sherry vinegar
8oz good quality lump crab meat, picked over
4oz creme fraiche
2-4 oz Parmesan cheese, shredded
3-4 chives, minced, optional
Sea salt and freshly cracked pepper to taste
1 pinch saffron, optional
- Preheat oven to 350F. While the oven is preheating, melt butter in medium saucepan over medium-high heat. Add shallots and saute until soft and fragrant, about 3-4 minutes. Add saffron and red pepper flakes, and saute for one minute more. Set aside.
- In a mixer or large bowl, combine cream cheese, creme fraiche, mayonnaise, shredded Fontina cheese, and sherry vinegar, and mix together until well combined. Season with salt and pepper, to taste.
- Fold crab into cheese mixture until just combined. Pour into a baking dish, and top with remaining Fontina and Parmesan cheese. Bake for 20 minutes, or until lightly bubbly. Then broil for another 3-5 minutes, until top begins to brown. Remove from oven, garnish with chives if desired, and serve immediately.