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James Patterson

James Patterson
Corporate Executive Chef
Porter’s Neck Country Club
Wilmington, N.C.

Carolina Baked Seafood Dip with Boursin®

Recipe courtesy of James Patterson
Sponsor: Bel Brands USA

Servings: 36


  • Butter, as needed
  • ½ c finely diced celery
  • 26.5 oz Boursin® Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs
  • 1 lb cream cheese, softened to room temperature
  • 1 c mayonnaise
  • 2 c shredded Parmesan
  • 1 c pureed caramelized onions
  • ¼ c prepared horseradish, strained
  • 1 Tbsp Lawry’s Seasoning
  • 1 Tbsp ground white pepper
  • 1 tsp Worcestershire
  • 2 lemons, juiced
  • ¼ c finely chopped parsley
  • 1 Tbsp Texas Pete Hot Sauce
  • 2 lb special or backfin crab meat, cleaned and drained
  • 1 lb lobster claw and knuckle meat, chopped
  • 1 lb surimi, shredded
  • Pan spray, as needed


  1. Lightly sauté the celery in a little butter to soften. Set aside to cool.
  2. In a mixer, combine the Boursin®, cream cheese, mayonnaise and Parmesan, paddle until smooth.
  3. Add the onions, celery, horseradish, Lawry’s, pepper, Worcestershire, lemon juice, parsley and hot sauce. Paddle until well incorporated and smooth.
  4. On low speed, add in the crab, lobster and surimi, mix until evenly distributed.
  5. Using pan spray, thoroughly coat a 2-inch hotel pan.
  6. Fill the pan with the seafood mixture and spread it evenly.
  7. Bake at 350 degrees F for 20 to 25 minutes, until browned and bubbly. Serve hot with pita chips.

Chef Notes

This recipe can be served as a buffet item or portioned into crocks and served as appetizers at the table.

Refrigerate well-covered for up to four days prior to baking.

Garnish with additional shredded Parmesan, if desired.

Ritz crackers are another option to serve alongside.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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