Warm Mexican Crab Dip Recipe

Name: Warm Mexican Crab Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped onion; 1 clove garlic, minced; 2 tablespoons seeded and chopped jalapeno peppers; 1/2 cup light beer; 2 cups heavy whipping cream; 1 (8 ounce) package cream cheese; 1 (8 ounce) package pasturized process cheese (Velveeta); 1 lb lump crabmeat, drained and picked over for shell; 1/4 cup fresh lime juice; 1/4 cup minced green onion; 1/4 cup minced fresh cilantro; 1 teaspoon chili powder; 1 teaspoon salt; 1 pinch of freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cumin

Servings: persons

1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 tablespoons seeded and chopped jalapeno peppers
1/2 cup light beer
2 cups heavy whipping cream
1 (8 ounce) package cream cheese
1 (8 ounce) package pasturized process cheese (Velveeta)
1 lb lump crabmeat, drained and picked over for shell
1/4 cup fresh lime juice
1/4 cup minced green onion
1/4 cup minced fresh cilantro
1 teaspoon chili powder
1 teaspoon salt
1 pinch of freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin

1
In a 4 quart saucepan, heat olive oil over medium heat.
2
Add onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes.
3
Stir in the beer and cook until the liquid is reduced by half.
4
Stir in the cream, cream cheese, and Velveeta, whisking until melted and smooth.
5
Stir in lime juice, green onion, cilantro, and chili powder, and simmer for 15 minutes. Add salt, black pepper, cayenne, and cumin, stirring to blend well.
6
Gently stir in crab meat, being careful to not break it up a great deal. Transfer to serving bowl. Serve hot with tortilla chips.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup finely chopped onion, 1 clove garlic, minced, 2 tablespoons seeded and chopped jalapeno peppers, and more.

Yes, Warm Mexican Crab Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Mexican Crab Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions