Hot JalapeÑo Crab Dip Food

JALAPENO CRAB DIP

Steps:

• Heat a skillet over medium-high heat. Melt the butter in the skillet and then add the onions. Stir to coat the onions in butter. Cook stirring often until the onions are soft and begin to brown about 10 minutes. Remove the skillet from heat.
• To a mixing bowl add the cream cheese, 1 cup of jack cheese, jalapeños, crab meat, and onions. Use a fork to mix everything together until evenly combined.
• Transfer the mixture to a 9-inch by 9-inch baking dish. Spread the dip into an even layer, and then sprinkle the remaining 1 cup of jack cheese over the top of the dip.
• Bake for 30 minutes until the dip is bubbling around the edges. *If you want a golden hue to your cheese, turn your oven to broil on high and cook for 2-3 minutes or until your desired doneness is reached.
• Carefully remove the dip from the oven. Serve warm with crackers or chips.

HOT CRAB AND JALAPENO DIP

Steps:

• Preheat oven to 375ºF. Heat 1 1/2 teaspoons olive oil in medium nonstick skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
• Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine. Gently mix in crabmeat. Season to taste with salt and pepper. Transfer mixture to 8-inch quiche or pie pan with 1 1/2-inch high sides, spreading evenly. Sprinkle with almonds. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.

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.

HOT JALAPENO CRAB DIP

Steps:

• Preheat oven to 350 degrees.
• Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl.
• Toss gently to mix.
• Spoon the mixture into a medium size casserole. Sprinkle the Parmesan cheese evenly on the top of crabmeat mixture.
• Bake until golden brown and bubbly, about 25 minutes.
• Remove from the oven and let sit for about 5 minutes before serving with the croutons.