Monday, November 1, 2010

Warm Mexican Crab Dip

I made this last week for a ladies get together. I really, really liked this. When I heated it up the 2nd day, I ate it on a tortilla and it reminded me of Chi-Chi's restaurant's Seafood Enchiladas or Nachos. YUM. It makes a lot!

Warm Mexican Crab Dip
Paula Deen

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 (Beth used Ginger Ale)
2 cups heavy whipping cream
1 (8-ounce) package cream cheese
1 (8-ounce) block pasteurized prepared cheese product (Velveeta)
1 pound lump crab meat, drained and picked for shells(Beth used imitation crab)
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

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 crab meat, 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.

1 comment:

  1. Yum!!! I'm wishing I had a big bowl of this here at my elbow!