Jalapeno Crab Dip Food

JALAPENO CRAB DIP

Steps:

• Preheat oven to 350F degrees.
• Mix together all ingredients except parmesan cheese.
• Place in an oven proof dish and top with Parmesan cheese to cover.
• Bake for 25 minutes and let stand for 5 minutes.

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Steps:

• For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
• For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
• Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

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.

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.

JALAPENO ARTICHOKE CRAB DIP

Steps:

• Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
• Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
• Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
• Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.