The Neelys share a drunken goat cheese and crab dip appetizer recipe that your friends will be talking about throughout the whole year.
Don’t skimp on the crab and get a nice lush drunken goat cheese, and people won’t be able to resist this rich savory dip. It’s the perfect appetizer for your upscale New Year’s Celebration, but it’s also simple enough to make that you can serve it at a casual get-together.
First off, there are a number of people who aren’t fully familiar with the concept of “drunken goat cheese.” We’ve met a few different people who just thought that the drunken moniker came from adding liquor to the dip itself. Rather, this soft cheese is doused in red wine, giving it a reddish-purple rind and a completely new dimension to its flavor. While you can make this recipe with plain goat cheese if you can’t get drunken goat cheese, we recommend following their recipe to a T and springing a little extra cash for prime ingredients.
On that same note, we can’t stress the importance of getting real crab meat. Yes, this means you are beholden to market prices for fresh crab, while imitation crab is usually much less expensive. Still, we can’t begin to stress the difference that this makes, both with taste and with texture. With a crab dip like this, the meat is so featured that even the least refined of palettes will know the difference.
Other than the quality of the ingredients, the only other thing that bears repeating in this recipe is the need for patience. When combining ingredients, keep your heat at medium, and when adding the cheese and crab, do so slowly, this keeps things from clumping up together and also helps keep temperatures slightly more consistent. You’ll be rewarded with a smooth, delicious dip that is easy to scoop and spread.
