Creamy Creole Crab Dip

CREAMY CREOLE CRAB DIP
¼ c. butter plus more to butter the baguette slices
¼ c. minced shallots
½ c. heavy whipping cream
¾ c. cream cheese
2 T. mascarpone cheese
¾ c. Creole cream cheese
Minced green onions
1 lb. lump crabmeat
1 T. goat cheese
Sliced baguette, for serving
Salt/black pepper
Tabasco to taste

1. Melt butter in skillet over medium heat.
2. Saute shallots until soft.
3. Add cream and reduce by half. Reduce heat to low.
4. Fold in cream cheese and mascarpone.
5. Slowly add Creole cream cheese.
6. The sauce will be thin. Cook on low, stir occasionally, until it thickens, 12-15 minutes.
7. Remove from heat. Add green onions and cool.
8. Preheat oven 325.
9. Reheat crab dip base and gently fold in crabmeat.
10. Taste for seasoning.
11. Scoop into 6 individual 7-oz. ramekins and top with goat cheese.
12. Broil on high until cheese is hot and slightly melted.
13. Spread each baguette slice with butter and sprinkle with a little salt and pepper.
14. Toast until lightly browned.
    *You can place this in one serving dish instead of the individual ramekins.
    If you cannot find Creole cream cheese, combine 1 c. softened cream cheese with ½ c. half and half.