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 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; Oil; 6 (10-inch) flour tortillas; Salt

Servings: persons

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
Oil
6 (10-inch) flour tortillas
Salt

1
In a 4-quart saucepan, heat olive oil over medium heat.
2
Add the 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 processed cheese, whisking until melted and smooth.
5
Stir in crabmeat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes.
6
Add the salt, black pepper, cayenne, and cumin.
7
Transfer the dip to a serving bowl and garnish with sliced jalapeno pepper, if desired.
8
Serve hot with tortilla chips.
9
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
10
Cut the tortillas into triangles.
11
Fry them, in batches, until golden, about 2 minutes.
12
Remove the tortillas from the oil to paper towels to drain.
13
Sprinkle with salt, to taste, and serve.

1206

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 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 pepper, plus slices for garnish, optional, 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.

Warm Mexican Crab Dip

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