Creamy Crabmeat Corn Dip Sierra Madre Food

HOT CRAB AND CORN DIP

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
• Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
• Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
• Serve with butter crackers or sliced baguette.

WARM AND CREAMY CRAB DIP

Steps:

• Pick through crab to remove any stray shells.
• Mix together all ingredients and place in a small glass casserole dish.
• Bake at 325F 30-35 minutes, or until hot and bubbly.
• Serve warm, with cracker or toast.

CREAMY JALAPEñO CRAB DIP

Steps:

• Combine crabmeat, peppers, corn and cilantro in medium bowl.
• Mix mayo and lime juice. Add to crab mixture; mix lightly.
• Refrigerate at least 30 min. before serving.

CREAMY CRAB DIP

Steps:

• Preheat oven to 375 degrees.
• Lightly coat a square baking dish with non-stick spray.
• Mix all ingredients, with exception of extra chopped green onion, and chopped red bell papper, in a large bowl. Spread mixture in baking dish.
• Bake for 20 minutes, or until bubbly and lightly golden brown on top.
• Remove from oven and garnish with chopped red bell pepper and chopped green onion.
• Serve warm with crostini or bagel chips.

CREAM CHEESE CRAB DIP (CARIBBEAN)

Steps:

• In a medium size bowl, combine sour cream, together with the mayonnaise, cream cheese, worcestershire, sauce, salt, garlic, lemon juice and the hot pepper.
• Stir in the crab meat. Refrigerate for a few hours before serving to blend the flavors. Serve with potato chips or corn chips for dipping.

SPA CUISINE - BROWN RICE WITH CARROTS, CELERY & GINGER

Steps:

• Brown rice briefly in the oil until brown.
• In a blender, combine the onion, garlic, ginger and soy sauce and blend until liquid.
• To the rice, add the water, the contents of the blender, and cook covered 30 minutes over a low flame.
• After 30 minutes add the carrots and celery.
• Cook 10 minutes more, covered.
• Let stand five minutes before serving.

CREAMY CRABMEAT CORN DIP SIERRA MADRE

Steps:

• Melt butter in large skillet. Add vegetables and cook until soft. Stir in corn and sherry, cook another two minutes. Turn off heat, add cheeses, and stir until melted. Stir in lime juice and cilantro. Add crabmeat last, folding in gently so as not to break up the lumps too much. Serve hot or at room temperature, or even cold!
• Serve with scoop-type chips or buttery crackers.