Photography & Recipe by Brian Samuels

Parrano Crab Dip With Garlicky Gougères

10-12 as an appetizer

For the Crab Dip
2 cups chopped yellow onion, 1/2″ pieces
1 1/4 cup chopped red pepper, 1/4″ pieces
3/4 cup chopped fennel bulb (white and light green parts only), 1/2″ pieces
1 lb lump crab meat
8 oz cream cheese
2 cups grated Parrano Cheese
1 teaspoon smoked paprika
2 tablespoons chopped parsley
Olive oil
Black pepper
1 1/2 cups panko bread crumbs
1/4 cup (1/2 stick) unsalted butter, cut into pieces