Warm Mexican Crab Dip

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons seeded and chopped jalapeno pepper, plus slices for garnish, optional
  • 1/2 cup light beer
  • 2 cups heavy whipping cream
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) block pasteurized prepared cheese product
  • 1 pound lump crabmeat, drained and picked for shells
  • 1/4 cup fresh lime juice, (about 2 limes)
  • 1/4 cup minced green onion
  • 1/4 cup minced fresh cilantro leaves
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • Tortilla chips, for serving, recipe follows
  • Tortilla Chips:
  • Oil
  • 6 (10-inch) flour tortillas
  • Salt
Directions
  • In a 4-quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.

  • Stir in crabmeat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, black pepper, cayenne, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno pepper, if desired. Serve hot with tortilla chips.

Tortilla Chips:
  • In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

  • Cut the tortillas into triangles. Fry them, in batches, until golden, about 2 minutes. Remove the tortillas from the oil to paper towels to drain. Sprinkle with salt, to taste, and serve.


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    This recipe is featured in:

    Kickoff Snacks