Brie & Pumpkin Crab Dip Topped with Crispy Shallots & Salsa Macha
Pairing Suggestion: Dry Rosé 2022
Ingredients for Salsa Macha:
(This will make a whole jar!)
2 Large Dried Ancho Peppers
2 Large Dried Guajillo Peppers
5 Dried Chile de Arbol Peppers
½ C Walnuts
2 C Extra Virgin Olive Oil
1 TBSP Apple Cider Vinegar
4 Garlic Cloves
1 TBSP Sesame Seeds
Rest of Ingredients:
12 oz Brie (I used spreadable brie that had the rind already removed)
16 oz Crab Meat
4 oz Goat Cheese
1 Buttercup Pumpkin
1 tsp Smoked Paprika
Salt & pepper
1 Big Shallot
1 TBSP Honey
- Start by making your Salsa Macha!
- Preheat your oven to 350 degrees. Start by removing the seeds & stems from your peppers, then put them on a baking sheet with the walnuts and drizzle olive oil, salt & pepper on everything. Bake in the oven for 2 minutes and then remove your chile de arbol peppers (they’re the smallest and will toast quickly). Put your sheet pan back in the oven for 2 more minutes and then remove your other peppers. Toast the walnuts for 2 more minutes and then throw all your peppers and walnuts into a blender and pulse into a dust.
- Heat up your olive oil and add your sesame seeds & minced garlic. Once those start to brown, turn off the heat and pour in your Chile & walnut dust. Stir it all up and let it cool for 10 minutes, then add your apple cider vinegar, stir well.
- Next, cut the top off your pumpkin and scoop out the seeds. Hollow out the pumpkin so you have a nice amount of space for your dip! Take any of the usable pumpkin chunks and put them on a baking sheet with some olive oil, salt, pepper, & smoked paprika. Bake for about 10-15 minutes, until tender.
- Put your brie, goat cheese, honey, roasted pumpkin, and about a TBSP of olive oil into a blender and blend until smooth. Remove from the blender, mix in your crab (save a little for the top), and then stuff into your pumpkin.
- Bake in the oven for 20 minutes, then add the rest of your crab on top and bake for 5-10 more minutes.
- While your dip is baking, crisp up your shallot. Put enough avocado oil in a skillet to coat the bottom of the pan, so you can shallow fry the shallot. Slice them into ribbons and then fry in your hot oil for about 5 minutes, until nice & golden brown.
- Slice up your baguette and place on a baking sheet with a drizzle of olive oil, salt & pepper. Bake for about 5 minutes, until golden brown!
- Take your dip out of the oven, top with crispy shallots and a generous drizzle of salsa macha.
- Pour some Dry Rosé, serve, and ENJOY!!
Recipe by: Tess Cardillo