Who: Spencer Gomez, Chef de Cuisine at Southern Belle and Georgia Boy
Chef Gomez’s Guest-Worthy Recipe: Blue Crab Beau Monde dip
“Blue Crab Beau Monde dip is the ideal hors d’oeuvre recipe for guests, whatever the season. It has been a staple at our family holidays for years. If crab is not available, the dip is great on its own or topped with chow-chow or kimchi. At Southern Belle, we serve it alongside local grit bread and Benne seed crackers, but it can be paired with anything: from Ruffles chips to sliced crudité! A celery root purée is often subbed for the mayonnaise to celebrate the celery flavors. For the always-busy home cook, crab dip can be made ahead, refrigerated, and served cold the next day.”
16 oz cream cheese
4 oz sour cream
12 oz mayonnaise
30 g scallions, sliced
45 g celery, minced
35 g shallot, minced
7 g salt (or to taste)
2 lemons’ zest & juice
6 g vegetable bullion (beef is great also)
12 g Spice Islands Beau Monde Seasoning
For Crab Salad Topping
12 oz jumbo lump crab meat
Large flake sea salt and black pepper
One large lemon zest and juice
20 g chive, minced
Paddle cream cheese in stand mixer.
Add sour cream slowly until combined with the cream cheese.
Add the remainder of dip ingredients until smooth.
Transfer to a large bowl and chill.
Crab Salad Topping
Clean crab by picking out all shells.
In a separate bowl, mix crab with olive oil, lemon juice, salt, pepper, and chives.
Olive oil, salt, and pepper all added to taste.
Spread out crab over the top of the previously finished dip.
Chill and serve. Enjoy with crackers and bread, or as a spread on sandwiches or hors d’oeuvres.