Garlic Infused Crab Tagine Dip Delight
Rich lump crab meat melds with aromatic garlic, warm Moroccan spices, and a kiss of cream, all slow-simmered in a traditional tagine for an indulgent,...
6 servings
Moroccan-Inspired Cuisine
🟡Intermediate★★★☆☆
Jul 6, 2025
17 views
Ingredients
🥩
0.75 cup
fish stock
or seafood stock
🥬
2 tbsp
tomato paste
🥬
6 cloves
garlic cloves
minced (about 2 tablespoons)
🌾
0.5 cup
panko breadcrumbs
🍎
0.5 medium
preserved lemon
rind only, finely diced
🥛
0.5 cup
Greek yogurt
full-fat
🫒
3 tbsp
extra-virgin olive oil
🥛
0.5 cup
heavy cream
📦
2 tbsp
fresh cilantro
chopped
🥛
2 tbsp
unsalted butter
📦
2 tbsp
fresh parsley
chopped
📦
12 oz
lump crab meat
picked over for shells
📦
1 tbsp
harissa paste
📦
2 medium
shallots
finely diced
🥬
freshly ground black pepper
to taste
🍎
lemon wedges
for serving
🌶️
1 tsp
smoked paprika
🌶️
1 tsp
ground cumin
🌶️
0.5 tsp
ground coriander
🌶️
sea salt
to taste
📦
1 pinch
saffron threads
soaked in 1 tablespoon warm water
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Place a tagine (or heavy sauté pan with a tight lid) over medium-low heat and add the extra-virgin olive oil and unsalted butter; wait until the unsalted butter foams and the aroma of warmed dairy fills the air—this indicates the milk solids are toasting and flavor is developing.
Step 2
Stir in the shallots with a pinch of sea salt; sweat gently for 4–5 minutes until translucent and sweet rather than browned. This slow moisture draw-out lays a balanced, mellow foundation for the forthcoming spices.
Step 3
Add the garlic cloves and sauté just 45 seconds until fragrant; over-cooking would turn the garlic cloves bitter, so watch for the first hint of golden edges as your cue to proceed.
Step 4
Fold in the tomato paste and harissa paste, stirring constantly for 1 minute to caramelize their natural sugars—this concentrates depth and tamps down raw acidity.
Step 5
Dust the mixture with smoked paprika, ground cumin, ground coriander, and the saffron threads along with their soaking water; toast the spices for 30 seconds until the kitchen smells warm and exotic, signaling blooming essential oils.
Step 6
Deglaze with the fish stock, scraping any fond from the tagine base; bring to a gentle simmer, then tuck in the lump crab meat. Season with sea salt and freshly ground black pepper, cover, and let the lump crab meat poach slowly for 10 minutes—this keeps delicate proteins tender while marrying flavors.
Step 7
Uncover and reduce the liquid by one-third over medium heat (about 5 minutes) until it coats the back of a spoon; this concentration step prevents a watery dip.
Step 8
Whisk in the heavy cream until fully emulsified, then lower heat to the gentlest simmer. Off the heat, fold through the Greek yogurt for tangy balance and silkiness; keeping the Greek yogurt from boiling preserves its creamy texture.
Step 9
Stir in the preserved lemon, fresh cilantro, and fresh parsley. Taste and adjust sea salt and freshly ground black pepper—you’re looking for a bright, slightly spicy, deeply savory profile.
Step 10
Scatter the panko breadcrumbs evenly over the surface, return the lid, and cook 3 minutes; the residual steam lightly hydrates the panko breadcrumbs so they cling without turning soggy. Serve immediately in the tagine with lemon wedges on the side for diners to brighten each bite.
✨Chef's Tips
- ★Blooming the saffron threads in warm water extracts color and aroma more effectively than adding them dry; think of it as steeping tea for maximum infusion.
- ★For impeccable texture, keep the lump crab meat cold until the moment it enters the tagine—warm crab shreds more easily and can turn stringy.
- ★If your harissa paste varies in heat, start with half the called-for amount and build up; the slow cooking magnifies spice over time.
- ★Leftover dip rewarmed can split—reheat gently over low heat, whisking in a splash of heavy cream to re-emulsify.
- ★Present the tagine right on the table; the residual earthenware heat maintains serving temperature and adds an authentic, restaurant-style flourish.
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