Crab Dip Sauce with Drunken Goat Cheese

Ingredients:

• 2 tablespoons butter
• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup light cream
• 220 g low-fat cream cheese (room temperature), diced
• 220 g of grated Drunken Goat cheese
• 450 g crab meat from the claws, remove shell fragments
• 1/4 cup chopped fresh parsley
• 1/4 cup panko breadcrumbs
• 0.5 tsp paprika
• Whole grain pita chips, for serving

Preparation:

1. Preheat oven to 175°C.
2. In a large skillet, melt the butter over medium-high heat. When foaming, add the shallots and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cream and bring to a simmer. Gradually whisk in the cream cheese. When the sauce is smooth, add all but 1/4 cup of the goat cheese and stir until melted. Remove from heat and stir in the crabmeat and 2 tablespoons of finely chopped parsley. Transfer the sauce to a 1.5-quart casserole.
3. In a small bowl, combine the breadcrumbs, the remaining 1/4 cup grated cheese, the remaining 2 tablespoons parsley, and paprika. Sprinkle the mixture over the sauce. Bake until bubbly, 20 minutes. Serve with whole-wheat pita chips.