Carolina Baked Seafood Dip
Chef James R. Patterson III
Porter’s Neck Country Club
Cubes of frozen herb and garlic cheese are a labor-saving way to enrich this seafood dip. They’re combined with cream cheese and Parmesan for extra-cheesy flavor, along with horseradish, celery and fresh herbs to add texture and complexity. Chef Patterson specs high-end lobster and crab meat for the seafood component, but shrimp and a firm white fish can stand in.
Butter, as needed
½ cup finely diced celery
26.5 ounces frozen gournay cheese cubes, garlic and fine herbs
1 lb. cream cheese, softened to room temperature
1 cup mayonnaise
2 cups shredded Parmesan cheese
1 cup pureed caramelized onions
¼ cup prepared horseradish, strained
1 tbsp. seasoned salt
1 tbsp. ground white pepper
1 tsp. Worcestershire
2 lemons, juiced
¼ cup finely chopped parsley
1 tbsp. hot sauce
2 lb. special or backfin crab meat, cleaned and drained
1 lb. lobster claw and knuckle meat, chopped
1 lb. surimi, shredded
Nonstick cooking spray, as needed
- Preheat oven to 350 F. In small skillet, melt a tablespoon of butter. Add celery; cook until softened. Cool.
- In mixer bowl, combine gournay cheese, cream cheese, mayonnaise and Parmesan; paddle until smooth.
- Add onions, celery, horseradish, seasoned salt, pepper, Worcestershire, lemon juice, parsley and hot sauce. Paddle until well incorporated and smooth.
- With mixer on low speed, add crab, lobster and surimi; mix gently until evenly distributed.
- Spray a 2-inch-deep hotel pan with cooking spray. Fill pan with seafood mixture and spread evenly. Bake in preheated oven 20 to 25 minutes until browned and bubbly. Serve hot with pita chips.
Photo courtesy of Boursin Professional Frozen Cheese Cubes