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Crab and Andouille Dip

Creamy and rich, this CRAB AND ANDOUILLE DIP will be the perfect center piece of your appetizer spread. Perfect for an elegant gathering and versatile enough for a game day celebration. Everyone will be asking for this recipe!!!! 



  • Sauce
    • 1/4 stick andouille 
    • 1 onion
    • 1/2 red bell pepper 
    • 2 tbs butter 
    • 2 cloves garlic 
    • 2 tbs flour 
    • 1/2 bottle dry white wine 
    • 1 pt. heavy cream 
    • Creole seasoning 
    • Pinch nutmeg 
  • 8 oz lump crabmeat 
  • 2 cups fresh grated Parmesan 
  • French bread 🥖 


  1. Small dice andouille and cook in butter until crispy.
  2. Add onion and red bell pepper and cook until soft. Add minced garlic.
  3. Stir in flour and cook until a light roux forms.
  4. Add in wine and cream. Season to taste. Cook until thick.
  5. Add picked crabmeat to a greased oven-safe pan or skillet.
  6. Cover in sauce and top with Parmesan. I added some paprika and parsley for color.
  7. Bake at 400 until melted and bubbly. Set broiler on high and cook till cheese is browned.
  8. Slice French bread and toast in oven. 
  9. Serve with toasted French bread. 
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