Tre Stelle® Hot Crab Dip
Cornbread is a perfect match for this crab dip but a pumpernickel or potato loaf works just as well.Prep Time:
15 minutes Ready In:
30 minutes or less Serves:
Makes approximately 30 (2 tablespoon servings)
1-8” round loaf of corn bread 2 tbsp | 30 mL melted butter 1 tub | 475 g Tre Stelle® Mascarpone Cheese 1/2 cup | 125 mL mayonnaise 2 tbsp | 30 mL dry white wine 1 green onion, chopped 1 clove garlic, minced 1/2 tsp | 2 mL Worcestershire sauce 1/2 tsp | 2 mL Tabasco sauce 1 jar 2 oz. | 57 mL red pimento, chopped 2 cans crabmeat, rinsed and drained
Preheat oven to 350 F (175 C). Cut off top of bread and hollow out centre. Break the bread ‘insides’ into bite size pieces and brush with melted butter. Place on a baking sheet and bake for 15 minutes or until lightly golden. Remove from oven and cool. In a large bowl, beat Mascarpone and mayonnaise with an electric mixer until smooth. Add white wine, green onion, garlic, Worcestershire and tobasco sauces. Continue beating until smooth. Stir in pimento and crab meat. Pour dip carefully into bread. Place on a baking sheet and bake for 20 minutes. Remove from oven and serve with toasted bread pieces. Alternatively, pour dip in an ovenproof dish and bake for 30 minutes. Serve with toasted bread cubes and/or fresh crudités.