Brie & Pumpkin Crab Dip Topped with Crispy Shallots & Salsa Macha

Pairing Suggestion: Dry Rosé

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

Olive Oil

Avocado Oil

1 Big Shallot

1 TBSP Honey

1 Baguette

 

INSTRUCTIONS:

STEP 1: Start by making your Salsa Macha!

STEP 2: 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.

STEP 3: 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.

STEP 4: 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.

STEP 5: 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.

STEP 6: Bake in the oven for 20 minutes, then add the rest of your crab on top and bake for 5-10 more minutes.

STEP 7: 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.

STEP 8: 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!

STEP 9: Take your dip out of the oven, top with crispy shallots and a generous drizzle of salsa macha.

STEP 10: Pour some Dry Rosé, serve, and ENJOY!!

 

Recipe by: Tess Cardillo

Photography: Bob Knill