Skip to content

best appetizer ever: crabmeat over boursin

September 29, 2012


I speak in absolutes.  On a regular basis, I say things like “I am dying of heat exhaustion” (when I start feeling sweat on my brow) and “I am literally pulling into the parking lot” (when I am leaving my driveway).

So I am sure I sound like the girl that cried wolf when I say this is “the best” appetizer ever.

But it is.

And really, how could it not be when its main components are butter, cream cheese and crabmeat?

You have to use fresh jumbo lump crabmeat, which can be kinda pricey, so this isn’t an everyday dish.  But for special occasions, there’s really nothing better in my mind.

Start by making the Boursin cheese mixture.

Combine the cream cheese and butter in the bowl of a food processor. With the machine running, add the Greek seasoning, dried parsley, dried oregano, dried basil, dried dill, dried thyme, and black pepper, and process until smoothly blended.   Check and season to taste.

I normally always use fresh herbs but this is one instance in which dried herbs are better.  They have a stronger flavor and won’t get mushy, soggy, or gross in the cream cheese mixture.

Spread the Boursin on a platter about 1/4″-1/2″ thick.

Put all of the crabmeat in a fine mesh strainer and rinse under cold water.  Carefully pick through the crabmeat for shells.

In a medium bowl, combine the cleaned crabmeat, lemon pepper seasoning, and diced green onions.  Fold carefully so that you don’t break up the lump crabmeat.

Spread the seasoned crabmeat in an even layer over the Boursin.  Sprinkle a few more green onions over the top of the crabmeat.

You can cover the dish and refrigerate for up to 8 hours before serving.  Pull it out of the refrigerator 30 minutes before serving so the Boursin softens.

Serve with water crackers and be prepared for many ‘oohs’ and ‘ahhs’ from your guests.


Crabmeat over Boursin:
Boursin:
1 pound cream cheese, at room temperature
8 ounces whipped butter, at room temperature
1 tsp. garlic salt or Greek seasoning
½ tsp. dried parsley
½ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried dill
¼ tsp. black pepper
¼ tsp. dried thyme

Combine the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended.   Check and season to taste.

Crabmeat topping:
2 lbs. jumbo lump crabmeat – gently handpicked for shells and rinsed
lemon pepper seasoning, to taste
3-4 green onions, sliced
Season the crabmeat to taste with lemon pepper and finely chopped green onions.  Let sit in refrigerator an hour or so before putting on top of the Boursin for the flavors to meld.

To arrange:
Spread Boursin on platter about 3/4″ thick.  Gently pour and arrange the seasoned crabmeat over the Boursin.  Garnish with curled green onions and lemon halves. Serve with melba rounds.

5 Comments leave one →
  1. Kathleen Cooper permalink
    September 29, 2012 11:13 am

    Katie, I love this and make it around the holidays! I like to use fresh chives instead of the green onions and then serve it with brioche toast points….just a bit more butter!

  2. petit4chocolatier permalink
    September 29, 2012 11:32 am

    This looks so delicious! I love all the herbs!

  3. October 11, 2012 4:20 pm

    Um… yum. I think I need one.

  4. Jan permalink
    November 18, 2013 5:49 pm

    Best crab recipe

Trackbacks

  1. my grandma would be so proud! | Is there any wine left?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 140 other followers

%d bloggers like this: